Try this Eggplant parmigiana recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 200 degrees celcius and line a baking tray with baking paper.
Lightly season eggplants with salt and place on the tray in a single layer.
Bake for 15mins or until golden brown.
Remove from oven.
Select the two largest slices and turn them over. Layer with mozzarella, sauce and parmesan. Take thr two next largest slices and repeat the layering. Finishing eith the sauce and a sprinkle of parmesan. Arrange the broccolini or broccoli around the stacks. Return to oven for another 20mins or until cheese is melted and golden.
Can add a basic meatball or two squashed between the layers.
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: 2 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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