2 lbs (907g) Eggplants 2 Eggs 3 oz (85g) Parmesan Cheese 8 oz (227g) Mozzarella Cheese 24 oz (680g) Marinara Sauce 1 Garlic Clove 1 Garlic Clove Breadcrumbs Olive Oil Dried Basil Salt Preparations: 1- Sprinkle the eggplants with salt on both sides and allow to sit for 30 minutes. 2- Peel the eggplants and cut in half inch slices. 3- Grate the mozzarella and parmesan cheese if needed. Directions: 1- Using a napkin, dry the eggplants. 2- Beat the eggs in a small bowl. 3- Deep the eggplants into the egg and coat with breadcrumbs. 4- Place the eggplants over a bakeware. Drizzle with olive oil and dried basil. 5- Preheat oven to 350º F (177º C), Bake the eggplants for 7 to 10 minutes. 6- Flip the eggplants over and continue baking for another 7 to 10 minutes. 7- Grease a casserole dish with olive oil and spread enough marinara sauce to cover the surface evenly. 8- Top with a layer of eggplants followed by a layer of parmesan cheese. 9- Mash and spread a fresh garlic clove on top. 10- Top with a layer of mozzarella cheese and marinara sauce. 11- Continue the steps until out of ingredients. 12- Top the final layer with mozzarella cheese. 13- Preheat oven to 350º F (177º C), Bake the eggplant parmesan dish for 35 to 40 minutes or until golden.
Eggplant Parmesan CALORIES & NUTRITION VALUES
Eggplant Parmesan is a Grade A meal. It contains very high amounts of vitamin B12, vitamin B6, phosphorus, niacin and dietary fiber. One serving (3.5 oz / 100g) of this eggplant parmesan has 82 calories (33 calories from fat), 3.6g total fat (1.4g saturated fat), 21mg cholesterol, 222mg sodium, 217mg potassium, 9g total carbohydrates (2.5g dietary fiber, 4.4g sugars), and 4.1g protein.
nutritional factsServing Size 100g
Amount Per Serving