Soak whole eggplants in salted water.
Slice eggplant 1/2" thick slices and place on rack to dry.
Mix small amount of grated Parmesan cheese with breadcrumbs.
Place flour in small dish.
Beat eggs, adding a few drops of water.
Mix Parmesan cheese with breadcrumbs.
Heat olive oil in skillet. ( If need to add additional oil, let it run down side of pan to warm.)
Dip eggplant in flour, egg, and then breadcrumbs, coating each side. (Use fork to turn over).
Place enough in skillet to start frying, coat next batch, and continue process.
Return fried eggplant to rack to cool.
Layer in casserole dish
Thin layer of sauce, egg plant, mozzarella cheese, lightly sprinkle Parmesan cheese, sauce. (do not completely cover with sauce). These are stacked without sauce covering all.
Repeat 2-3 layers.
Bake at 350. Uncovered until hot. About 20 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1274g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 859 (43%)|
|Amt Per Serving||% DV|
|Total Fat 95.5g||127 %|
|Saturated Fat 38.2g||191 %|
|Monounsaturated Fat 31.4g|
|Polyunsanturated Fat 13.5g|
|Cholesterol 2239.8mg||689 %|
|Sodium 3391.4mg||117 %|
|Potassium 2433.5mg||64 %|
|Total Carbohydrate 165g||49 %|
|Dietary Fiber 17.1g||68 %|
|Sugars, other 147.9g|
|Protein 117.5g||168 %|
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: 2002
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!