Aubergine Parmigiana Recipe

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Aubergine Parmigiana
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Ingredients:

Directions:

  1. Preheat oven 350 F or 180°C.
  2. Make tomato sauce first. Put olive oil in pan on medium heat along with dry spices (oregano, bay leaves, basil, parsley, clove, and chili powder). Add onion and garlic, stir till fragrant. Add tomatoes and carrot, then pour in tomato paste and juice. Allow to simmer.
  3. Heat oil in non-stick frying pan on medium heat. Beat egg with sugar, pepper, and parmesan cheese. Add flour by the spoonfuls, then water little by little. Bathe slices of the eggplant in the egg solution, then shallow fry until golden brown.
  4. Arrange the breaded eggplant in a pyrex cake pan. Layer with tomato sauce, then repeat. Sprinkle grated mozzarella on top. Bake in oven until cheese is melted.
  5. Garnish with fresh parsley. Ready to serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 167.41 Kcal (701 kJ)
Calories from fat 79.17 Kcal
% Daily Value*
Total Fat 8.8g 14%
Cholesterol 42.29mg 14%
Sodium 79.8mg 3%
Potassium 628.82mg 13%
Total Carbs 18.18g 6%
Sugars 10.32g 41%
Dietary Fiber 6.7g 27%
Protein 6.2g 12%
Vitamin C 13.2mg 22%
Iron 0.7mg 4%
Calcium 93.8mg 9%
Amount Per 100 g
Calories 61.45 Kcal (257 kJ)
Calories from fat 29.06 Kcal
% Daily Value*
Total Fat 3.23g 14%
Cholesterol 15.53mg 14%
Sodium 29.29mg 3%
Potassium 230.83mg 13%
Total Carbs 6.68g 6%
Sugars 3.79g 41%
Dietary Fiber 2.46g 27%
Protein 2.28g 12%
Vitamin C 4.8mg 22%
Iron 0.3mg 4%
Calcium 34.4mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.3
    Points
  • 4
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium,
  • low cholesterol

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