Try this Eggplant Parmesan recipe, or contribute your own.
Suggest a better descriptionCut eggplants in slices, dredge in egg/milk mixture then in breadcrumbs/garlic powder/salt/herbs de provence combination then lay on baking sheet. Bake at 370 for 15 minutes, flipping once during that. Take it out, and put some marinara sauce on the bottom of the pan. Add some herbs (parsley, basil, herbs de provence). Lay eggplant in a single row, top with sliced provolone cheese then marinara sauce. Layer another row of eggplant slices. Add tomato sauce and herbs. Then sprinkle shredded mozzarella on top. Bake at 350-370 for about 20 minutes or until the sauce bubbles and the cheese is melted. Take out and let it set for a few minutes. Cook and drain pasta (I prefer angel hair) on the side.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
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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