Eggplant parma
- Number of Servings: 9
Ingredients
Eggplant, fresh, 1 eggplant, unpeeled (approx 1-1/4 lb Egg, fresh, whole, raw, 5 large *King Arthur gluten free multi-purpose flour, 16 tbsp Tomato Sauce, 4 cup*Extra Virgin Olive Oil, 8 tbspParmesan Cheese, grated, 1 cupGreat Value Mozzerella Cheese (shredded/part skim), 3 serving
Prepare eggplant:
0) Preheat oven to 350
1) slice thinly
2) let slices soak in salt water for a few hours
3) drain water
4) heat oil for pan frying
5) dredge each eggplant slice in flour
6) dip in egg
7) pan fry to crispy on both sides, set aside
Prep dish:
1) layer sauce, eggplant slices, parmesan cheese in order to fill up baking dish
2) last layer should be sauce then mozzerella cheese
3) bake at 350 for about 45 minutes or until cheese is melty and starting to brown
Serving Size: Makes 9 servings from a square baking dish
Number of Servings: 9
Recipe submitted by SparkPeople user FDNATICK.
0) Preheat oven to 350
1) slice thinly
2) let slices soak in salt water for a few hours
3) drain water
4) heat oil for pan frying
5) dredge each eggplant slice in flour
6) dip in egg
7) pan fry to crispy on both sides, set aside
Prep dish:
1) layer sauce, eggplant slices, parmesan cheese in order to fill up baking dish
2) last layer should be sauce then mozzerella cheese
3) bake at 350 for about 45 minutes or until cheese is melty and starting to brown
Serving Size: Makes 9 servings from a square baking dish
Number of Servings: 9
Recipe submitted by SparkPeople user FDNATICK.
Nutritional Info Amount Per Serving
- Calories: 333.9
- Total Fat: 20.8 g
- Cholesterol: 118.8 mg
- Sodium: 885.3 mg
- Total Carbs: 26.6 g
- Dietary Fiber: 3.2 g
- Protein: 13.7 g
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