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Eggplant Parmigiana Recipe

Name: Eggplant Parmigiana
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: American
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

by David St. John

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Prep time: 20 minutes

Cook time: 12 minutes

Servings: 4

American

Ingredients

Cost per serving $0.86 view details

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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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%

Eggplant Parmigiana Recipe

Ingredients