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Name: Eggplant Parmigiana
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1 small eeggplant 3/4 pound; 1 egg beaten; 1/4 cup all-purpose flour; 2 tablespoons cooking oil; 1/3 cup Parmesan cheese grated; 1 cup spaghetti sauce; 1 cup Mozzarella cheese shredded

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INGREDIENTS

1 small eeggplant ; 3/4 pound
1 egg ; beaten
1/4 cup all-purpose flour
2 tablespoons cooking oil
1/3 cup Parmesan cheese ; grated
1 cup spaghetti sauce
1 cup Mozzarella cheese ; shredded

Servings

INSTRUCTIONS

Wash and peel eggplant, cut crosswise into 1/2-inch thick slices. Dip eggplant into egg, then into flour, turning to coat both sides. In a large skillet cook eggplant, half at a time, in hot oil for 4 to 6 minutes or until golden, turning once.

Drain on paper towels.

Place eggplant slices in a single layer in a 2-quart baking dish*. Sprinkle with Parmesan cheese. Top with spaghetti sauce and mozzarella cheese.

Bake at 400 degrees for 10 to 12 minutes.

* You can cook in the skillet, if you prefer over medium-high heat for 5 to 7 minutes.

NOTES

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Nutrition

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Serving Size: 1 Serving (642g)
Recipe Makes: 1 Servings

Calories: 1444
Calories from Fat: 815 (56%)

Amt Per Serving		% DV

	Total Fat 90.6g	121 %
	Saturated Fat 37g	185 %
	Monounsaturated Fat 35.6g
	Polyunsanturated Fat 13.4g
Cholesterol 405.8mg		125 %
Sodium 3684.9mg		127 %
Potassium 1167.7mg		31 %
Total Carbohydrate 67.1g		20 %
	Dietary Fiber 7.5g	30 %
	Sugars, other 59.6g
Protein 88.2g		126 %
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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Calories per serving: 1444

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