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Ingredients
- 1 med To large eggplant
- 1 x Egg, beaten
- 1/2 c. Falafel mix Extra virgin olive oil
- 1 can Tomato sauce (preferably chunky) Minced oregano, garlic, and optional other Italian herbs
- 1 c. Grated mozzarella cheese
- 1/2 c. Parmesan cheese
Directions
- I invented this variation on eggplant Parmesan last night. The basic recipe is from the Vegetarian Epicure Book 2. The use of falafel rather than breadcrumbs adds a really nice spicy flavor.
- Heat frying pan with generous amount of extra virgin olive oil; preheat oven to 400 F.
- Slice washed eggplant crossways into rounds about 1/2 inch thick and dip first into egg and then into falafel mix. Place eggplant slices in frying pan a few at a time and fry until browned on both sides. You may have to add in more extra virgin olive oil.
- After all slices are fried, put them in a baking dish (works best if the eggplant slices all fit on the bottom layer, but can be done in more layers if you take more baking time). Spread mozzarella over the eggplant. Mix garlic, oregano & other herbs with the tomato sauce; spread tomato sauce over the mozzarella and eggplant. Finally, sprinkle the sauce with Parmesan cheese. Bake 15-20 min.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 666g | |
| Calories 730 | |
| Calories from Fat 376 | 52% |
| Total Fat 42.14g | 53% |
| Saturated Fat 22.45g | 90% |
| Trans Fat 0.0g | |
| Cholesterol 291mg | 97% |
| Sodium 3830mg | 160% |
| Potassium 1749mg | 50% |
| Total Carbs 31.41g | 8% |
| Dietary Fiber 6.9g | 23% |
| Sugars 20.99g | 14% |
| Protein 60.16g | 96% |
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