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Scalloped Eggplant Italian Recipe

Name: Scalloped Eggplant Italian
Ingredients: 1 large eggplant, pared and sliced thin; 1 egg plus 1 egg white, beaten well; 1 1/2 fine bread crumbs; 1 (8 ounce.) pkg. sliced Mozzarella; 2 (8 ounce.) cans seasoned tomato sauce; 1 teaspoon oregano; 1/2 teaspoon garlic pwdr; Dash of Tabasco; Freshly grnd black pepper

by CookEatShare Cookbook

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Servings: 4

Ingredients

Cost per serving $1.74 view details

1 large eggplant, pared and sliced thin
1 egg plus 1 egg white, beaten well
1 1/2 fine bread crumbs
1 (8 ounce.) pkg. sliced Mozzarella
2 (8 ounce.) cans seasoned tomato sauce
1 teaspoon oregano
1/2 teaspoon garlic pwdr
Dash of Tabasco
Freshly grnd black pepper

Directions

Dip eggplant into beaten egg, then into crumbs. Brown in warm oil. Place 1/4 of the eggplant slices in the bottom of a 2 qt casserole and top with 1/4 of the cheese slices. Combine the tomato sauce with the remaining ingredients and spoon 1/4 of the sauce over the eggplant and cheese. Repeat layers till all of the ingredients are used, ending with the sauce. Cover and bake at 350 degrees for 1 hour.

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Amount Per Serving	%DV
Serving Size 355g
Recipe makes 4 servings
Calories 244
Calories from Fat 116	48%
Total Fat 13.26g	17%
Saturated Fat 7.55g	30%
Trans Fat 0.0g
Cholesterol 45mg	15%
Sodium 1001mg	42%
Potassium 862mg	25%
Total Carbs 18.29g	5%
Dietary Fiber 8.0g	27%
Sugars 10.02g	7%
Protein 16.05g	26%

Scalloped Eggplant Italian Recipe

Ingredients