SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 328.7
  • Total Fat: 23.3 g
  • Cholesterol: 46.2 mg
  • Sodium: 540.8 mg
  • Total Carbs: 19.2 g
  • Dietary Fiber: 6.0 g
  • Protein: 11.8 g

View full nutritional breakdown of Eggplant Parmesan calories by ingredient
Report Inappropriate Recipe

Eggplant Parmesan

Submitted by: GIRLNEXTDOOR8

Introduction

Yummy!! Wonderful directions for preparing eggplant if you've never done it before. The eggplant is layered in a large pan with marinara sauce, mozzarella, ricotta, and parmesan cheese. Then it's baked until the cheese topping is golden :). Yummy!! Wonderful directions for preparing eggplant if you've never done it before. The eggplant is layered in a large pan with marinara sauce, mozzarella, ricotta, and parmesan cheese. Then it's baked until the cheese topping is golden :).
Number of Servings: 8

Ingredients

    1 eggplant, cut into 3/4 inch slices
    1.5 TBSP salt
    8 TBSP olive oil
    8 ounces ricotta cheese
    6 ounces shredded mozzarella cheese
    0.5 cup grated parmesan cheese
    1 egg, beaten
    0.5 cup chopped fresh basil
    4 cups pasta sauce

Directions

1. Sprinkle both sides of the eggplant slices with salt. Place slices in a colander, and place a dish underneath the colander to capture liquid that will sweat out of the eggplant. Allow to sit for 30 minutes.

2. Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix the ricotta, mozzarella cheese and 1/4 cup Parmesan cheese. Mix in egg and basil.

3. Rinse the eggplant in cold water until all salt is removed. In a large skillet, heat 4 tablespoons olive oil over medium heat. Place one layer of eggplant in the pan, brown each side. Repeat with remaining eggplant slices, using additional oil if necessary.

4. In a 9x13 inch baking dish, evenly spread 1 1/2 cups of spaghetti sauce. Arrange a single layer of eggplant slices on top of the sauce. Top the eggplant with 1/2 of the cheese mixture. Repeat layering process until all the eggplant and cheese mixture is used. Pour remaining sauce on top of layers, and sprinkle with remaining Parmesan cheese.

5. Bake 30 to 45 minutes in the preheated oven, until sauce is bubbly.

Serving Size: Makes 8 big servings.

Number of Servings: 8

Recipe submitted by SparkPeople user GIRLNEXTDOOR8.






Great Stories from around the Web


Rate This Recipe