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Ingredients
- 1 lrg eggplant
- 1/4 c. grated Parmesan
- 1/4 lb mozzarella cheese, sliced
- 1 x egg, lightly beaten
- 1 c. bread crumbs
- 1 x garlic clove, chopped
- 1/4 c. vegetable oil
- 2 Tbsp. lemon juice
- 1/4 tsp salt
- 2Â 1/2 c. tomato sauce
- 2 Tbsp. chopped parsley
- 1/4 tsp each: basil and oregano
Directions
- Pare eggplant and cut crosswise into 1/4 inch slices. Beat egg and lemon juice together. Dip eggplant slices in egg and lemon juice, then roll lightly in bread crumbs. Saute/fry garlic in oil for 5 min. Add in eggplant slices and saute/fry till golden. Remove eggplant and keep warm. Add in tomato sauce, parsley, basil, and salt to oil remaining in skillet; simmer for 15 min, stirring frequently. Arrange alternate layers of eggplant, Parmesan and mozzarella cheese and sauce in casserole. Top with mozzarella cheese. Bake in 350 oven for 30 min.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1716g | |
| Calories 1791 | |
| Calories from Fat 882 | 49% |
| Total Fat 99.45g | 124% |
| Saturated Fat 25.56g | 102% |
| Trans Fat 1.41g | |
| Cholesterol 273mg | 91% |
| Sodium 5856mg | 244% |
| Potassium 4153mg | 119% |
| Total Carbs 160.85g | 43% |
| Dietary Fiber 38.5g | 128% |
| Sugars 51.43g | 34% |
| Protein 78.41g | 125% |
