Print
Email
Add a photoServings: 4
Ingredients
- 1 c. Parmesan cheese, grated
- 3/4 c. Bread crumbs, fresh
- 1/2 c. Mayonnaise (approx)
- 1 lrg Eggplant (Aubergine)
- 1Â 1/2 c. Tomato sauce, seasoned *
- 8 ounce Mozarella, shredded
Directions
- * Use an Italian style prepared sauce or possibly homemade. Preheat oven to 425F. Slice the washed eggplant into 1/2" rounds (not necessary to peel). Spread both sides of the rounds with a thin layer of mayonnaise. Combine 3/4 c. of the Parmesan cheese with the breadcrumbs and coat the eggplant slices with this mix. Arrange in one layer on an oiled baking sheet and bake for 15 min. Place the eggplant slices in an overlapping fashion in an oiled 9x12" casserole, and top with tomato sauce, mozzarella and the remaining Parmesan cheese. Bake at 375F. for 20 min or possibly till cheese melts.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 343g | |
| Recipe makes 4 servings | |
| Calories 458 | |
| Calories from Fat 282 | 62% |
| Total Fat 31.97g | 40% |
| Saturated Fat 7.87g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 22mg | 7% |
| Sodium 1161mg | 48% |
| Potassium 784mg | 22% |
| Total Carbs 30.66g | 8% |
| Dietary Fiber 8.3g | 28% |
| Sugars 9.61g | 6% |
| Protein 15.31g | 24% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
