Eggplant Parmigiana (Better Homes and Gardens)

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 275.0
  • Total Fat: 17.0 g
  • Cholesterol: 76.2 mg
  • Sodium: 562.1 mg
  • Total Carbs: 19.0 g
  • Dietary Fiber: 4.1 g
  • Protein: 12.5 g

View full nutritional breakdown of Eggplant Parmigiana (Better Homes and Gardens) calories by ingredient


Introduction

Eggplant Parmigiana recipe from Better Homes and Gardens cookbook Eggplant Parmigiana recipe from Better Homes and Gardens cookbook
Number of Servings: 4

Ingredients

    1 small eggplant (12 ounces)
    1 egg, slightly beaten
    1 Tbsp water
    1/4 cup all-purpose flour
    2 Tbsp cooking oil
    1/3 cup grated parmesan cheese
    1 cup meatless spaghetti sauce
    3/4 cup shredded mozzarella cheese (3 ounces)

Directions

1. Wash ad peel eggplant; cut crosswise into 1/2-inch slices. Combine egg and water; dip eggplant slices into egg mixture, then into flour, turning to coat both sides. In a large skillet cook eggplant, half at a time, in hot oil for 4 to 6 minutes or until golden, turning once. (If necessary, add additional oil.) Drain on paper towels.
2. Wipe skillet. Arrange the cooked eggplant slices in the skillet; sprinkle with Parmesan cheese. Top with spaghetti sauce and mozzarella cheese. Cook, covered, over medium-low heat for 5 to 7 minutes or until heated through.

Number of Servings: 4

Recipe submitted by SparkPeople user DONUT4ME.