|Nutritional Guidelines (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 37g||48%|
|Saturated Fat 10g||49%|
|Total Carbohydrate 15g||5%|
|Dietary Fiber 6g||21%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This is an eggplant, parmesan recipe featuring the hallmark ingredients of eggplant, tomato sauce, and mozzarella. The eggplant is quickly fried and then layered with the sauce and cheeses. For crispier eggplant, dip in beaten eggs and coat with seasoned dry bread crumbs before frying.
- 1 large eggplant (about 2 pounds)
- 3/4 cup extra virgin olive oil
- 2 cups canned tomato sauce
- 1/2 teaspoon dried leaf basil
- 1/2 teaspoon garlic powder
- 1/4 cup grated Parmesan cheese
- 8 ounces shredded mozzarella cheese
Preheat the oven to 400 F.
Peel eggplant and cut into 1/4 inch slices. Fry on both sides on a skillet in hot olive oil until browned. Drain well on paper towels.
Place a layer of eggplant slices in a shallow baking dish. Cover eggplant with some of the tomato sauce, a sprinkling of basil and garlic powder, a little parmesan cheese, and a little of mozzarella cheese.
Repeat layers until all ingredients are used, ending with a layer of mozzarella cheese.
Bake uncovered for 15 to 20 minutes.