Eggplant Parmigiana lasagna.

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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 5,514.2
  • Total Fat: 199.6 g
  • Cholesterol: 79.0 mg
  • Sodium: 24,240.1 mg
  • Total Carbs: 666.2 g
  • Dietary Fiber: 71.1 g
  • Protein: 267.0 g

View full nutritional breakdown of Eggplant Parmigiana lasagna. calories by ingredient
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Number of Servings: 1


    Olive oil for frying,
    1 small Onion,
    3 Garlic cloves,
    Jar Passata,
    Tin tomatoes,
    2 and a half eggplant,
    4 balls of Mozzarella,
    24 ounces of Lasagna noodles,
    100g of Grand Padano.


This is better served the next day.


1. Slice, and salt the eggplant. Leave to rest for the juices to drain. Then brush with olive oil, and bake on both sides till golden.

2. Make a tomato sauce. Fry and onion, add passata and tinned tomatoes, simmer for 20 minutes. 5 minutes from the end, add crushed garlic and basil leaves torn into small pieces.

3. Boil the lasagna noodles, until al dente. It adds a nicer texture.

4. Layer the mozzarella and eggplant together between pasta noodles.

5. Bake in the oven for 30 minutes.

6. Top with the grated grand padano and bake until melted.

Serving Size: 6

Number of Servings: 1

Recipe submitted by SparkPeople user GUBITNIK.

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