Easy Eggplant Parmesan - 4 servings
Preparation: 15 min. Cooking: 40 min. Other: 30 min. Total: 1 hrs. 25 mins.
-
1
peeled eggplant, and cut into .375 in. slices
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2
Goldhen grade A large eggs, beaten
-
1-1/2 cups
seasoned breadcrumbs
-
1/4 cup
Carlini olive oil
-
3 cups
Mama Cozzi spaghetti sauce
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1/2 lb
mozzarella cheese, shredded
-
1/3 cup
grated Parmesan cheese
Arrange a layer of eggplant slices in a bowl. Sprinkle generously with salt. Continue layering and salting all eggplant slices. Let stand 30 minutes. Rinse and pat dry. Dip each eggplant slice in beaten egg, and dredge with breadcrumbs. Heat oil in a heavy skillet over medium high heat. Fry eggplant in hot oil about 2 minutes per side until golden. Drain on absorbant paper. Preheat oven to 350°F. Arrange half the eggplant slices in the bottom of a lightly oiled baking dish. Spread half the sauce over top. Sprinkle with half the mozzarella and half the Parmesan. Repeat layers. Bake 20-25 minutes or until mixture is bubbly.
| Calories |
Fat |
Carbs |
Protein |
Fiber |
Sugar |
Cholesterol |
Sodium |
| 632 Kcal |
37.1 g |
50.4 g |
25.2 g |
10 g |
21.9 g |
110 mg |
1710 mg |
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Nutrients
| Calories |
630 Kcal |
|
| Fat |
37 g |
|
| Carbs |
50 g |
|
| Protein |
25 g |
|
| Fiber |
10 g |
|
| Sugar |
22 g |
|
|
Fats
| Fat |
37 g |
|
| Fat, Sat. |
13 g |
|
| Fat, Mono. |
16 g |
|
| Fat, Poly. |
5.2 g |
|
| Cholesterol |
110 mg |
|
|
Vitamins
| Choline |
73 mg |
13% |
| Niacin |
9.8 mg |
61% |
| Panto. Acid |
0.87 mg |
17% |
| Riboflavin |
0.52 mg |
40% |
| Thiamin |
0.33 mg |
28% |
| Vitamin A |
1500 IU |
49% |
| Vitamin B6 |
0.51 mg |
32% |
| Vitamin B12 |
1.6 mcg |
67% |
| Vitamin C |
7 mg |
7.8% |
| Vitamin D |
5.2 IU |
2.6% |
| Vitamin E |
7.3 mg |
48% |
| Vitamin K |
51 mcg |
43% |
|
Minerals
| Calcium |
480 mg |
48% |
| Copper |
0.54 mg |
60% |
| Fluoride |
43 mcg |
1100% |
| Iron |
3.4 mg |
42% |
| Magnesium |
83 mg |
20% |
| Manganese |
0.84 mg |
12% |
| Phosphorus |
430 mg |
61% |
| Potassium |
1000 mg |
21% |
| Selenium |
23 mcg |
42% |
| Sodium |
1700 mg |
110% |
| Zinc |
3.7 mg |
33% |
|
Dietary Exchanges
| Medium Fat Meat |
3.0 |
| Vegetable |
1.0 |
| Fat |
3.0 |
| Starch & Bread |
3.5 |
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