Mom's Eggplant Parmagiana

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 359.5
  • Total Fat: 24.3 g
  • Cholesterol: 128.5 mg
  • Sodium: 1,360.1 mg
  • Total Carbs: 23.2 g
  • Dietary Fiber: 4.1 g
  • Protein: 9.8 g

View full nutritional breakdown of Mom's Eggplant Parmagiana calories by ingredient
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Number of Servings: 12


    Eggplant, fresh, 2 eggplant, peeled (yield from 1-1/4 lb)
    *Ragu Spaghetti Sauce (tomato sauce), 4 cup
    Parmesan Cheese, grated, 0.5 cup
    *Flour, white, 1 cup
    *Grade A Extra Large White Eggs, 6 serving
    Salt, 1 tbsp
    Pepper, black, 1 tbsp
    Fat Free Shredded Mozzarella cheese, 2 cup
    Olive Oil, 1 cup
    Skim milk, 1/2 cup


Peel and thinly slice eggplant (on short side). Coat eggplant slices with flour. Beat 6 eggs with skim milk, salt & pepper. Dip coated slices of eggplant in egg.

Heat olive oil at 1/2 cup intervals in frying pan. Quick fry eggplant slices. Place on paper towels to remove excess oil.

Line bottom of baking dish/casserole dish with spaghetti sauce to cover. Add layer of fried (or baked) eggplant slices, top with sauce, parmesan & mozzarella cheese. Continue to layer in this fashion ending with cheeses.

Bake at 350 Fahrenheit for 40 minutes.

Number of Servings: 12

Recipe submitted by SparkPeople user MAURIZIA.

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