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Eggplant Parmesan (no breading)
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Eggplant Parmesan (no breading)

3 Hours
3 Hr Cook
What You Need
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1 serving
Original recipe yields 1 serving
3 medium sized eggplants
3-4 large size eggs
1/2 cup corn oil as needed
32 oz tomato sauce
2 1/2 cups parmesan cheese
16 oz shredded mozzarella cheese
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Let's Make It
1
Peel eggplants and slice crosswise in 1/8 inch thick slices. Break 3-4 eggs in a shallow bowl and beat as if for an omelet (no milk). Heat oil in frying pan on medium heat. Dip each slice of eggplant in the beaten eggs, drain excess egg and fry in oil for about 1 minute on a side or until golden. Place on paper towels to drain.
2
Using a 9 inch by 13 inch baking pan begin by putting down some sauce in the bottom of the pan, then a layer of eggplant slices, more sauce, parmesan cheese and mozzarella cheese. Continue layering with eggplant, sauce, and cheeses until you have at least three layers. Top it off with sauce, and the cheeses.
3
Place in a 350 degrees F oven and bake for 35 minutes. Remove, let it set for 10 minutes and enjoy with your favorite crusty bread, and salad.
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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