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Eggplant Parmigiana

1 1 1 1 1
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Recipe by
Food.com Food.com

Ingredients

  • 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)
  • 21/2 eggs (beaten, start with 2, add another if needed)
  • 21/2 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
  • 11/2 tbsps balsamic vinegar
  • 1 oz parmesan cheese (shredded, 1/2 cup)
Prep Time
30 min
Total Time
1 hr 15 min
Servings
8 servings 8
units
imperial units us

Preparation

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Nutrition Facts

Amount Per Serving
Calories 220 Calories from Fat 80
% Daily Value *
Total Fat 9g 14%
Saturated Fat 4g 20%
Trans Fat
Cholesterol 80mg 27%
Sodium 580mg 24%
Potassium 610mg 17%
Total Carbohydrate 28g 9%
Dietary Fiber 6g 24%
Sugars 12g
Protein 10g
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

Comments

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