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Eggplant Parmigiana
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Eggplant Parmigiana

1 Hour 40 Minutes
1 Hr 40 Min Cook
What You Need
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1 serving
Original recipe yields 1 serving
1 egg
2 Tbsp water
2/3 cup dry Italian bread crumbs
1/3 cup grated parmesan
1/4 cup olive oil
2 small unpeeled eggplants, cut into 1/4-inch slices
16 oz tomato sauce
2 cups shredded mozzarella
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Let's Make It
1
Preheat oven to 350°F. In a medium bow, mix egg and water. In another medium bowl mix bread crumbs and parmesan cheese.
2
Heat oil in skillet over medium heat. Dip eggplant into egg mixture then coat with bread crumb mixture. Once oil in skillet is rippling, place some of eggplant in one layer in skillet for about 5 min, turn once until both sides are light brown, drain on paper towels. Repeat with remaining eggplant, adding oil if necessary.
3
Place half eggplant in ungreased rectangular baking dish, slightly overlapping slices. Spoon half of sauce over eggplant. Sprinkle with half of mozzarella cheese. Repeat layers.
4
Bake uncovered about 15 min, until sauce is bubbly and cheese is light brown.
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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