Eggplant Parmesan (Eggplant Parmigiana) Recipe

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Eggplant Parmesan (Eggplant Parmigiana)
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Ingredients
22
Count
Nutrition
551
Calories
Total time
21
Minutes
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Ingredients:

Directions:

  1. DIRECTIONS FOR MARINARA SAUCE:.
  2. Empty crushed tomatoes, tomato paste and olive oil into pot.
  3. Slice the cloves of garlic crosswise into halves or thirds and dump them into pot.
  4. Slice shallot and dump into pot.
  5. Add the rest of the ingredients and stir to mix well with a large long handled wooden spoon.
  6. Do not strain, as the pulp adds to make this a thick and wonderful sauce.
  7. Cover and cook over medium heat, stirring every 10 minutes for about an hour, or until it bubbles and is completely heated throughout.
  8. Reduce heat to a simmer, and continue to simmer, stirring every 10 or 15 minutes to keep from burning or sticking to the bottom of the pot for 1 or 2 hours.
  9. Remove from heat and give it one last stir.
  10. DIRECTIONS FOR EGGPLANT:.
  11. Preheat oven to 350 degrees F.
  12. Peel eggplant and cut off the stem edge.
  13. Mix the beaten eggs in a bowl.
  14. Pour flour into a large plate and also the bread crumbs into another large plate.
  15. Slice eggplant crosswise into 3/4” thick slices.
  16. Pat the slices dry with paper towel.
  17. Dip the eggplant slices into the flour, covering both sides, then into the beaten egg, covering both sides, and then dip into the bread crumbs, again making sure to cover both sides.
  18. In a large skillet, cover bottom with extra-virgin olive oil over medium to high heat.
  19. When the olive oil is EXTREMELY HOT, place the eggplant slices into the skillet without moving the slices around. Sprinkle pepper to taste. When the slices are lightly golden on the down side, flip them over and lightly golden the other side until golden brown on both sides.
  20. Spray the inside of a large glass baking dish with Pam or cover with oil or shortening.
  21. Place half of the Marinara sauce into baking dish.
  22. Place the eggplant slices into the baking dish over the sauce.
  23. Cover the eggplant slices with the remaining half of sauce, and then cover with both cheeses.
  24. Place into preheated 350 degree oven until the cheese melts and bubbles (about 10 to 15 minutes). Remove from oven and serve.
  25. NOTE: If you want to also serve Spaghetti as a side dish, double the ingredients for the Marinara sauce and reserve half of the sauce for the top of the spaghetti.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 551.34 Kcal (2308 kJ)
Calories from fat 277.19 Kcal
% Daily Value*
Total Fat 30.8g 47%
Cholesterol 130.1mg 43%
Sodium 2100.78mg 88%
Potassium 1827.57mg 39%
Total Carbs 51.08g 17%
Sugars 31.85g 127%
Dietary Fiber 14.79g 59%
Protein 17.44g 35%
Vitamin C 18.2mg 30%
Iron 6.8mg 38%
Calcium 375.3mg 38%
Amount Per 100 g
Calories 87.79 Kcal (368 kJ)
Calories from fat 44.14 Kcal
% Daily Value*
Total Fat 4.9g 47%
Cholesterol 20.71mg 43%
Sodium 334.5mg 88%
Potassium 291mg 39%
Total Carbs 8.13g 17%
Sugars 5.07g 127%
Dietary Fiber 2.35g 59%
Protein 2.78g 35%
Vitamin C 2.9mg 30%
Iron 1.1mg 38%
Calcium 59.8mg 38%

* 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

  • 12.8
    Points
  • 14
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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