Cut top off eggplant, peel/slice lengthwise about 1/4” wide
layout the eggplant and salt on both sides (minimum 1 hour)
Set up breading station, place flour in 1 bowl, combine breadcrumbs and parmesan cheese in another, beaten eggs, milk, salt and pepper (to taste) in third.
Place oil in fryer and set temp to 350 degrees (just past med heat on stovetop)
Rinse eggplant slices and pat dry
Begin breading, placing slices in flour, then eggwash, then breadcrumb mixture (this process can be done all at once or on the go while frying breaded pieces)
Deep fry breaded eggplant until golden brown on both sides, as eggplant comes out of fryer, lay in square casserole that has been coated with sauce on the bottom. Once in casserole, cover in sauce (or dip in bowl of sauce 1st) then sprinkle Parmesan cheese and cover in mozzarella.
Repeat until all eggplant is gone, using the bricklaying method, placing first level up and down, and the next level side to side etc. Bake in 350 degree oven for 25-30 minutes or until top level of cheese is golden and bubbling.
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|Serving Size: 1 Serving (523g)|
|Recipe Makes: 6|
|Calories from Fat: 1233 (61%)|
|Amt Per Serving||% DV|
|Total Fat 137g||183 %|
|Saturated Fat 20g||100 %|
|Monounsaturated Fat 77g|
|Polyunsanturated Fat 35.8g|
|Cholesterol 324.9mg||100 %|
|Sodium 3375.4mg||116 %|
|Potassium 755.4mg||20 %|
|Total Carbohydrate 148g||44 %|
|Dietary Fiber 11.8g||47 %|
|Sugars, other 136.3g|
|Protein 53g||76 %|
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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: 2026
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