Eggplant Parmigiana

  • Ingredients 11 Count
  • Nutrition 190 Calories
  • Directions 75 Minutes

8 servings

Ingredients

imperial units us metric
  • 2 lbs eggplant (sliced 1/2-inch thick)
  • 2 cups panko breadcrumbs (finely ground, or regular breadcrumbs)
  • 3/4 tsp cayenne
  • 11/2 tbsps spices (Italian, a blend of whatever you prefer)
  • 3 eggs (beaten, start with 2, add another if needed)
  • 3 tbsps water (add the third T. if you add a third egg)
  • olive oil flavored cooking spray (about 1 T. total)
  • 4 ozs shredded mozzarella cheese (divided, 2 cups)
  • 3 cups marinara sauce
  • 2 tbsps balsamic vinegar
  • 1 oz parmesan cheese (shredded, 1/2 cup)

Directions

BPrep Time30 min

BTotal Time1 hr 15 min

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Nutrition Facts

Amount Per Serving
Calories 190 Calories from Fat 50
% Daily Value *
Total Fat 6g 9%
Saturated Fat 2g 10%
Trans Fat
Cholesterol 85mg 28%
Sodium 490mg 20%
Potassium 610mg 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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