Easy Eggplant Parmesan
by amymschroeder
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INGREDIENTS
- 1 large eggplant
- 1 tablespoon salt
- 1 1/2 cups Bread crumbs
- 1 Egg
- 2 cups tomato sauce
- mozzarella cheese
- 1 teaspoon fresh basil
INSTRUCTIONS
Place sliced eggplant in a colander and sprinkle salt over eggplant and let stand 20 minutes. Pre-heat oven to 400. Rinse salt and pat dry eggplant disks. Dip eggplant in egg and than in bread crumbs. Place a single layer on a sheet pan. Drizzle with olive oil and bake at 400 until tender, about 5-7 minutes on each side.
Add 1 cup tomato sauce to 9x13 dish, layer eggplant, cheese and Parmesan cheese; repeat, finishing layering process with the cheeses. Sprinkle basil on top.
Bake for 30 min. or until golden brown. Cool 5 minutes before slicing and serving.
NOTES
amymschroeder
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (693g) | ||
| Recipe Makes: 6 Servings | ||
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| Calories: 272 | ||
| Calories from Fat: 27 (10%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 3g | 4 % | |
| Saturated Fat 0.7g | 4 % | |
| Monounsaturated Fat 0.6g | ||
| Polyunsanturated Fat 1.1g | ||
| Cholesterol 1.5mg | 0 % | |
| Sodium 3209.6mg | 111 % | |
| Potassium 2158mg | 57 % | |
| Total Carbohydrate 55.5g | 16 % | |
| Dietary Fiber 12.9g | 52 % | |
| Sugars, other 42.6g | ||
| Protein 12.7g | 18 % | |
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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. |
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Calories per serving: 272
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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