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Eggplant Parmesan

1 Hr(s) 30 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 eggplant, sliced
1 egg, scrambled
Flour mixed with salt and pepper to taste
Olive or peanut oil for frying
3 cups tomato sauce (or 1 large jar if not making your own)
Parmesan cheese
1-2 pounds shredded mozzarella cheese
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Let's Make It
1
Put the sliced eggplant in the scrambled egg and then dip it in the flour. Fry the eggplant in olive or peanut oil. Drain the eggplant on paper toweling.
2
In a casserole dish or Pyrex pan, layer the ingredients, starting with enough sauce to cover the bottom, next put down a layer of the fried eggplant, sprinkle it with parmesan cheese and then cover it with shredded mozzarella cheese. Continuing layering the ingredients until all of the ingredients are used up.
3
Bake at 350 degrees F for 30-45 minutes until it is hot and bubbly.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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