eggplant parmesan


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Nutritional Info
  • Servings Per Recipe: 12
  • 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

View full nutritional breakdown of eggplant parmesan calories by ingredient
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Number of Servings: 12

Ingredients

    1 eggplant
    1 Jar ragu Parmesan and Romano sauce
    8 oz shredded mozzarella cheese
    4 eggs
    wheat flour
    bread crumbs
    canola oil

Directions

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.

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