Peel and thinly slice the eggplant.
Layer the slices between paper towels
to absorb extra moisture for approx. 1 & 1/2 to 2 hours.
Heat skillet with equal mix of oils.
Mix eggs and water in bowl. On separate plate, pour breadcrumbs.
Dip eggplant into egg mix, then into bread crumbs. Press Bread crumbs
firmly into eggplant and cover completely.
Place breaded eggplant into hot oil. Cook until lightly brown on both
sides, turning as required.
Layer fried eggplant on paper towels to absorb excess grease.
Spread sauce on bottom of 9x13 baking dish.
Layer as such: eggplant, sauce, mozzarella cheese and Parmesan cheese. Do
not put the top layer of mozzarella cheese on dish until the last 10
Bake, covered, at 350 degrees for 20-30 minutes, until bubbling. Take
cover off and add mozzarella for another 10 minutes.
Remove from oven when cheese melts. Let stand 5 minutes before slicing.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (555g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 363 (37%)|
|Amt Per Serving||% DV|
|Total Fat 40.3g||54 %|
|Saturated Fat 15.3g||76 %|
|Monounsaturated Fat 12.2g|
|Polyunsanturated Fat 8g|
|Cholesterol 754.7mg||232 %|
|Sodium 1642.2mg||57 %|
|Potassium 929.1mg||24 %|
|Total Carbohydrate 96.7g||28 %|
|Dietary Fiber 10.8g||43 %|
|Sugars, other 85.8g|
|Protein 56.8g||81 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 978
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