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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 907.8
  • Total Fat: 42.2 g
  • Cholesterol: 226.8 mg
  • Sodium: 2,065.9 mg
  • Total Carbs: 82.0 g
  • Dietary Fiber: 10.3 g
  • Protein: 53.2 g

View full nutritional breakdown of Eggplant Parmigiana calories by ingredient
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Eggplant Parmigiana

Submitted by: AMBROSIAHINO

Introduction

from Scalini's Italian Restaurant in Smyrna, GA

supposed to induce labor within 48 hours for full-term pregnant women (I didn't make it to full term - without eating this - so I didn't get a chance to test that)
from Scalini's Italian Restaurant in Smyrna, GA

supposed to induce labor within 48 hours for full-term pregnant women (I didn't make it to full term - without eating this - so I didn't get a chance to test that)

Number of Servings: 8

Ingredients

    3 medium eggplants
    1 cup flour
    6 eggs, beaten
    4 cups fine Italian bread crumbs, seasoned
    Olive oil for sauteing
    8 cups of marinara sauce (see other recipe)
    1/2 cup grated Romano cheese
    1/2 cup grated Parmesan cheese
    1-1/2 pounds Mozzarella cheese, shredded
    2 cups Ricotta cheese
    Sprinkle of salt

Directions

Wash eggplant and slice into 1/4 inch think slices. You may peel or leave the skin on.

Place eggplant slices on a layer of paper towels and sprinkle with a little salt, the cover with another layer of paper towels and hold it down with something heavy to drain the excess moisture. Let them sit for about an hour.

Working with one slice of eggplant at a time, dust with flour, dip in beaten eggs, the coat well with breadcrumbs.

Saute in preheated olive oil on both sides until golden brown.

In baking dish, alternate layers of marinara sauce, eggplant slices, ricotta, parmesan, and Romano cheeses, until you fill the baking dish about 1/8 inch from the top. Cover with shredded mozzarella cheese and bake for 25 minutes in a 375 degree oven. Let sit for 10 minutes before serving.

Serving Size: serves 8 (or 2 very hungry pregnant women)

Number of Servings: 8

Recipe submitted by SparkPeople user AMBROSIAHINO.






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