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Eggplant Parmigiana

Eggplant Parmigiana

3 3 3 3 4 4
1
Recipe by
Food.com Food.com

Ingredients

  • 2 lbs eggplants (sliced 12 inch thick)
  • 2 cups panko (finely ground, regular breadcrumbs)
  • 34 tsp cayenne
  • 1 12 tbsps spices (italian, blend of whatever you prefer)
  • 2 12 beaten eggs (start with 2 add another if needed)
  • 2 12 tbsps water (add the third t if you add a third egg)
  • 1 olive oil flavored cooking spray (total)
  • 4 ozs shredded mozzarella cheese (divided 2 cups)
  • 3 cups marinara sauce
  • 1 12 tbsps balsamic vinegar
  • 1 oz parmesan cheese (shredded, 12 cup)
Prep Time
30 min
Total Time
1 hr 15 min
Servings
8 servings

Preparation

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Nutrition Facts

Amount Per Serving
Calories 200 Calories from Fat 70
% Daily Value *
Total Fat 8g 12%
Saturated Fat 3.5g 18%
Trans Fat 0g
Cholesterol 35mg 12%
Sodium 560mg 23%
Potassium 560mg 16%
Total Carbohydrate 27g 9%
Dietary Fiber 6g 24%
Sugars 12g
Protein 9g
Vitamin A 20%
Vitamin C 8%
Calcium 15%
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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