Try this Eggplant Parmigiana recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 350F. Blanch and peel eggplant. Cut into 1/2" thick slices. Place the slices in a colander over a bowl. Sprinkle salt over all the slices. Let stand for 30 minutes. Rinse. Pat dry. Set aside. Mix egg, milk and olive oil and place into a bowl. Mix bread crumbs and grated parmesan cheese in another bowl. Dip each slice into flour, toss lightly to remove excess flour and then dip quickly into the egg and milk mixture. Allow excess milk and egg coating to drip off and then place the slice in the cheese and bread crumb mixture. Coat each slice thoroughly. Place the coated eggplant slice on a rack and allow to dry for at least an hour. saute?in clarified butter until golden on each side. Remove from skillet and place in a baking pan heavily greased with olive oil. Slice the mozzarella thickly and cover each slice of cooked, coated eggplant with as much mozzarella as needed. Pour tomato sauce over the cheese covered eggplant slices and bake for about ten minutes. Remove from oven and allow to cool. Sprinkle lightly with ground oregano and serve with additional tomato sauce. You may also lightly sprinkle on some minced anchovy. Yields 3 Servings Per serving: 565 Calories (kcal); 31g Total Fat; (49% calories from fat); 33g Protein; 38g Carbohydrate; 146mg Cholesterol; 1022mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 4 Lean Meat; 2 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (345g) | ||
Recipe Makes: 3 servings | ||
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Calories: 542 | ||
Calories from Fat: 177 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.7g | 26 % | |
Saturated Fat 10.6g | 53 % | |
Monounsaturated Fat 5.8g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 127.5mg | 39 % | |
Sodium 849mg | 29 % | |
Potassium 586.4mg | 15 % | |
Total Carbohydrate 63.8g | 19 % | |
Dietary Fiber 7.8g | 31 % | |
Sugars, other 56g | ||
Protein 29.3g | 42 % | |
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: 542
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