Eggplant Parmigiana
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
3 medium eggplants1 cup flour6 eggs, beaten4 cups fine Italian bread crumbs, seasonedOlive oil for sauteing8 cups of marinara sauce (see other recipe)1/2 cup grated Romano cheese1/2 cup grated Parmesan cheese1-1/2 pounds Mozzarella cheese, shredded2 cups Ricotta cheeseSprinkle of salt
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.
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.
Nutritional Info 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
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