Directions: Sauce - saute the onion, celery, and garlic in oil in a large skillet until tender. Add the tomatoes, tomato paste, salt, pepper, parsley, oregano and bay leaf. Simmer uncovered for about 15 minutes or until desired consistency. Remove bay leaf and set aside. Eggplant - Combine the flour and salt. Dip the eggplant in the egg and then in the seasoned flour. saute the eggplant slices in hot oil in a skillet, 3 minutes per side. Drain slices well on a paper towel. Place half of the eggplant in a single layer in a 10x6x2 baking dish, cutting slices to fit. Sprinkle with half of the parmesan cheese, half of sauce and half of mozzarella. Cut remaining mozzarella into triangles. Repeat layers. Bake uncovered at 400 degrees for 15-20 minutes. Serves 6.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (533g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 550 (60%)|
|Amt Per Serving||% DV|
|Total Fat 61.1g||81 %|
|Saturated Fat 7.3g||36 %|
|Monounsaturated Fat 36.2g|
|Polyunsanturated Fat 16.2g|
|Cholesterol 14.5mg||4 %|
|Sodium 2608.7mg||90 %|
|Potassium 2816mg||74 %|
|Total Carbohydrate 84.1g||25 %|
|Dietary Fiber 14.6g||58 %|
|Sugars, other 69.5g|
|Protein 22.1g||32 %|
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: 923
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!