eggplant parmesan
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 eggplant1 Jar ragu Parmesan and Romano sauce8 oz shredded mozzarella cheese4 eggswheat flourbread crumbs canola oil
slice the eggplant a into 1/4 inch thick pieces. salt both sides and allow to rest in a colander for a 1/2 hour to sweat. This will remove bitterness. Rinse salt off the eggplant and allow to rest on paper towels and covered with paper towel for a 1/2 hour. put 3oz of oil in a pan and allow it to get hot, meanwhile dip the eggplant slices in flour - egg - breadcrumbs, transfer to pant fry about 4 minutes turning 1 time. transfer to a plate lined with paper towels. dry up remaining oil with a paper towel and add the other 3 oz of oil and repeat. pour the sauce in a baking dish that will hold all of the slices garnish with mozzarella and bake at 425 for 15 minutes.
Serving Size: makes 12 1/4 ince slices
Number of Servings: 12
Recipe submitted by SparkPeople user MIKET78.
Serving Size: makes 12 1/4 ince slices
Number of Servings: 12
Recipe submitted by SparkPeople user MIKET78.
Nutritional Info Amount Per Serving
- Calories: 276.5
- Total Fat: 20.0 g
- Cholesterol: 74.7 mg
- Sodium: 432.9 mg
- Total Carbs: 15.3 g
- Dietary Fiber: 2.8 g
- Protein: 9.7 g