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Eggplant Parmigiana

Eggplant Parmigiana

3 3 3 3 4 4
3
Recipe by
Food.com Food.com

Ingredients

  • 2 eggplants (cut 14 inch widthwise)
  • 7 beaten eggs (seasoned with dried parsley add more as needed)
  • 14 cup cornstarch (add more as needed)
  • 12 cup breadcrumbs (add more as needed)
  • olive oil (frying pure or light)
  • 28 ozs marinara sauce
  • 12 cup grated parmesan cheese (layer)
  • 1 cup mozzarella cheese (layer)
Prep Time
1 hr 30 min
Total Time
2 hr 15 min
Servings
8 servings

Preparation

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Nutrition Facts

Amount Per Serving
Calories 220 Calories from Fat 80
% Daily Value *
Total Fat 9g 14%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 65mg 22%
Sodium 570mg 24%
Potassium 600mg 17%
Total Carbohydrate 28g 9%
Dietary Fiber 6g 24%
Sugars 12g
Protein 8g
Vitamin A 20%
Vitamin C 8%
Calcium 10%
Iron 10%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Tastes

Salty
Savory
Sour
Bitter
Sweet
Spicy

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