Try this Eggplant Parmigiana (October 1992) recipe, or contribute your own.
Suggest a better description1. Slice eggplants lengthwise. Place in colander in layers with slat between ea layer. Let stand 1 hour to remove bitterness. 2. Wash eggplant well to get the salt out and dry in paper towels very well. 3. Heat plenty of the oil mixture and cook eggplants in batches. Dry in paper towels. 4. Place 1 layer of eggplant in a baking dish. 5. Top it with tomato sauce and sprinkle parmesan. Place 1 layer mozzarella and then start with the eggplant again. 6. Keep alternating layers in the same manner. 7. Top layer should be eggplant. Sprinkle rest of parmesan. 8. Bake in pre heated 350 oven for 20 minutes. At this point check to see if theres too much oil and drain it. 9. Bake another 15 minutes. 10 Serve hot NOTES : Try to coat eggplants with flour and also cut it very thin next time Should add a little oregano to the sauce. Recipe by: Marcella Hazans Classic Italian Cooking Posted to EAT-L Digest by Leon & Miriam Posvolsky
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Serving Size: 1 Serving (2104g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 421 | ||
Calories from Fat: 44 (10%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.9g | 7 % | |
Saturated Fat 1.6g | 8 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 5.5mg | 2 % | |
Sodium 283.5mg | 10 % | |
Potassium 3789mg | 100 % | |
Total Carbohydrate 94g | 28 % | |
Dietary Fiber 55.9g | 224 % | |
Sugars, other 38.1g | ||
Protein 19g | 27 % | |
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: 421
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