Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Italian / Eggplant Parmigiana Recipe
    Lost? Site Map

    Eggplant Parmigiana

    Eggplant Parmigiana. Photo by Isabeau

    1/1 Photo of Eggplant Parmigiana

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    Isabeau's Note:

    An easy vegetarian main dish. My mom's recipe.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 4-6

    Yield:

    eggplan ...

    Units: US | Metric

    Directions:

    1. 1
      Slice eggplant.
    2. 2
      Lightly salt and pepper each slice.
    3. 3
      Dip each in bread crumbs, coating both sides.
    4. 4
      Dip each in whisked egg and then again in bread crumbs, coating both sides.
    5. 5
      Fry in 1/8 inch of oil until tender, turning once.
    6. 6
      Layer in 2 quart baking dish.
    7. 7
      Saute onions and peppers; add to eggplant.
    8. 8
      Combine tomato and spices in skillet or sauce pan, heating through.
    9. 9
      Pour sauce over vegetables.
    10. 10
      Top with grated cheese.
    11. 11
      Bake in 350F oven 20-30 minutes, until heated through and cheese is melted.

    Ratings & Reviews:

    • on April 08, 2009

      55

      This was a very good recipe. I sauteed the onion, green peppers and some garlic in oil and then added the tomato puree (we love garlic in our sauce). It turned out very good and I would make it again. I will add some fennel next time with the seasonings. Served with a green salad. Thank you! Made for Spring PAC 09.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Eggplant Parmigiana

    Serving Size: 1 (260 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 285.7
     
    Calories from Fat 129
    45%
    Total Fat 14.4 g
    22%
    Saturated Fat 8.8 g
    44%
    Cholesterol 36.2 mg
    12%
    Sodium 579.7 mg
    24%
    Total Carbohydrate 27.9 g
    9%
    Dietary Fiber 7.4 g
    29%
    Sugars 11.0 g
    44%
    Protein 14.8 g
    29%

    The following items or measurements are not included:

    mixed herbs

    Ideas from Food.com

    “Everything

    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes