Talk About Good: Fried Eggplant Casserole

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4.5 of 5 (2)

Nutritional Info

Servings Per Recipe: 6
Amount Per Serving
Calories: 281.0

Total Fat: 15.4 g
Cholesterol: 79.6 mg
Sodium: 607.4 mg
Total Carbs: 27.3 g
Dietary Fiber: 5.2 g
Protein: 11.0 g

View full nutritional breakdown of Talk About Good: Fried Eggplant Casserole calories by ingredient

Introduction

Week 2 of challenge-my grandmother's recipe

Substitutions: used organic veggies
added onion to tomato sauce
added Mozzarella to top Week 2 of challenge-my grandmother's recipe

Substitutions: used organic veggies
added onion to tomato sauce
added Mozzarella to top

Minutes to Prepare: 25

Minutes to Cook: 40

Number of Servings: 6

Ingredients

2 eggplants

1 cup bread crumbs

1/4 cup grated parmesan

1/4 cup chopped parsley

1 clove garlic

2 eggs, slightly beaten

olive oil (1/4 cup for frying)

1 can diced tomatos

grated mozzarella to top

Directions

in sauce pan: sweat garlic in olive oil with diced onions until transparent. add canned tomatos and simmer until flavors combine and tomato sauce thickens

peel eggplant and slice into 1/4 in round slices

dip eggplant into eggs and then breadcrumbs that have been mixed with cheese and salt and pepper

fry in olive oil until golden brown

layer in square 9 in casserole with tomato sauce

sprinkle with bread crumbs and cheese

bake 15-20 min at 350 or until heated through

makes approx 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user ANEWAMANDA.