Try this Eggplant Parmigiana recipe, or contribute your own.
Suggest a better description1. Place eggplant in a colander; sprinkle with salt. Let stand for 30 minutes. Meanwhile, in a large skillet, saute onions, basil, bay leaves, oregano and thyme in oil until onions are tender.
2. Add the tomatoes, tomato paste, honey and lemon-pepper. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Add garlic; simmer 10 minutes longer. Discard bay leaves.
3. Rinse eggplant slices; pat dry with paper towels. In a shallow bowl, combine eggs and pepper; place bread crumbs in another shallow bowl. Dip eggplant into egg, then coat with crumbs. Let stand for 5 minutes.
4. In a large skillet, cook half of the eggplant in 2 tablespoons butter for 3 minutes on each side or until lightly browned. Repeat with remaining eggplant and butter.
5. In each of two greased 11" X 7" X 2" baking dishes, layer half of the eggplant, half of the tomato sauce and half of the mozzarella cheese. Repeat layers. Sprinkle with Parmesan cheese. Bake, uncovered, at 375 for 35 minutes or until bubbly.
Courtesy of tasteofhome.com
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Serving Size: 1 Serving (335g) | ||
Recipe Makes: 11 Servings | ||
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Calories: 464 | ||
Calories from Fat: 238 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26.4g | 35 % | |
Saturated Fat 14.8g | 74 % | |
Monounsaturated Fat 7.6g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 265.5mg | 82 % | |
Sodium 1350.2mg | 47 % | |
Potassium 697.3mg | 18 % | |
Total Carbohydrate 27.5g | 8 % | |
Dietary Fiber 5.9g | 24 % | |
Sugars, other 21.6g | ||
Protein 31.1g | 44 % | |
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: 464
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