Eggplant Parmigiana Recipe
Ingredients
- 1 small eggplant
- 1 beaten egg
- 1/4 cup flour
- 2 TBSP oil
- 1/3 cup parmesan
- 1 cup spaghetti sauce
- 1 cup shredded mozzarella cheese
Directions
- Peel eggplant and cut crosswise into 1/2 inch thick slices.
- Dip eggplant into egg, then dip into flour, turning to coat both sides.
- In a large skillet, cook eggplant, half at a time, in hot oil for 4-6 minutes or until golden brown, turning once.
- Drain on paper towels.
- Preheat oven to 400 degrees.
- Place eggplant slices in a single layer in a 12 x 7 1/2 x 2 inch baking dish.
- Sprinkle with parmesan cheese.
- Top with spaghetti sauce and sprinkle with mozzarella cheese.
- Bake at 400 for 10-12 minutes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 306g | |
| Recipe makes 4 servings | |
| Calories 336 | |
| Calories from Fat 168 | 50% |
| Total Fat 18.89g | 24% |
| Saturated Fat 6.47g | 26% |
| Trans Fat 0.18g | |
| Cholesterol 71mg | 24% |
| Sodium 629mg | 26% |
| Potassium 669mg | 19% |
| Total Carbs 26.37g | 7% |
| Dietary Fiber 7.9g | 26% |
| Sugars 10.17g | 7% |
| Protein 16.87g | 27% |
