Recipe by: COOKING LIVE SHOW # CL8752 Dip eggplant rounds in the flour, the egg and then in the bread crumbs and transfer to a sheet pan and arrange in a single layer. In a skillet heat 1/4-inch of olive oil and cook eggplant in batches, adding more olive oil to pan when necessary, until golden brown on both sides. Transfer cooked eggplant to paper towel-lined sheet pan to drain and season with salt and pepper. Spread warm marinara sauce in bottom of baking dish and alternate layers of eggplant, marinara sauce, basil, salt and pepper, grated Parmesan cheese and Mozzarella slice s, ending with the Mozzarella on top. Bake in a pre-heated 350 F oven, uncovered, for 30 minutes until bubbly. Yield: 4 serving Posted to Bakery-Shoppe Digest V1 #233 by email@example.com (Angela Gilliland) on Sep 12, 1997
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (2028g)|
|Recipe Makes: 1|
|Calories from Fat: 1047 (33%)|
|Amt Per Serving||% DV|
|Total Fat 116.3g||155 %|
|Saturated Fat 44g||220 %|
|Monounsaturated Fat 42.8g|
|Polyunsanturated Fat 21.4g|
|Cholesterol 406.1mg||125 %|
|Sodium 10285.3mg||355 %|
|Potassium 4773.6mg||126 %|
|Total Carbohydrate 395.8g||116 %|
|Dietary Fiber 54.7g||219 %|
|Sugars, other 341.1g|
|Protein 142.2g||203 %|
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: 3196
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!