Eggplant (Aubergine) Parmigiana Recipe

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Eggplant (Aubergine) Parmigiana
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Ingredients
10
Count
Nutrition
150
Calories
Total time
75
Minutes
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Ingredients:

  • 2 large eggplants , unbruised
  • 1 (32 oz) jar spaghetti sauce (i use prego it tastes better)
  • 1 (15 oz) container ricotta cheese
  • 16 oz mozzarella cheese, grated (do not use fresh mozzarella it is to hard to grate)
  • 12 eggs (the amount varies depending on how large the egg plants are so better be safe then sorry)
  • salt , to taste
  • pepper , to taste
  • garlic powder , to taste

Directions:

  1. A great deal of patience for when you smell this heavenly concoction baking.
  2. Preheat oven to 350°F.
  3. Wash and peel the eggplant (use a potato peeler so you don't take to much flesh off).
  4. Slice eggplant very thin.
  5. Start with four eggs.
  6. Scramble and add some salt, pepper, and garlic powder.
  7. Place in a shallow dish (a metal pie tin works well).
  8. When your egg mixture runs low just add another egg or two and some more seasonings.
  9. Heat enough oil to cover the bottom of a large skillet.
  10. Soak eggplant in the egg mixture and fry in the hot oil.
  11. Make sure there is enough oil in the pan.
  12. Fry all of the eggplant (that's the time consuming part).
  13. Mix ricotta with one egg and season with salt, pepper and garlic powder (mix well).
  14. Now crack open that jar of pasta sauce and start layering in a large Pyrex (9x13).
  15. First lay down a light layer of sauce, next fried eggplant, then ricotta, then mozzarella, then sauce, then eggplant, and so on and so on until you get to the top which you top with sauce and sprinkle on some more mozzarella cheese.
  16. You should have about 5 layers of everything.
  17. Cover with foil and bake for approximately 45 minute to one hour depending on your oven, last 5-10 minute remove foil and bake uncovered.
  18. Allow to rest for about fifteen minute or so before cutting into it or the layers will fall apart into a big mess, not that it won't taste the same.
  19. Garnish with basil.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 150.12 Kcal (629 kJ)
Calories from fat 47.98 Kcal
% Daily Value*
Total Fat 5.33g 8%
Cholesterol 194.15mg 65%
Sodium 360.99mg 15%
Potassium 289.75mg 6%
Total Carbs 7.02g 2%
Sugars 3.5g 14%
Dietary Fiber 3.09g 12%
Protein 19.74g 39%
Vitamin C 1.6mg 3%
Iron 1mg 6%
Calcium 403.4mg 40%
Amount Per 100 g
Calories 88.9 Kcal (372 kJ)
Calories from fat 28.41 Kcal
% Daily Value*
Total Fat 3.16g 8%
Cholesterol 114.98mg 65%
Sodium 213.78mg 15%
Potassium 171.6mg 6%
Total Carbs 4.16g 2%
Sugars 2.07g 14%
Dietary Fiber 1.83g 12%
Protein 11.69g 39%
Vitamin C 1mg 3%
Iron 0.6mg 6%
Calcium 238.9mg 40%

* 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

  • 2.8
    Points
  • 4
    PointsPlus

Good Points

  • saturated fat free

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