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Created by:
Lynne Feifer
Eggplant Parmigiana
Course
Main Course
Cuisine
American
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Ingredients
▢
1
medium sized eggplant
▢
1
egg beaten
▢
1
cup
Italian bread crumbs
▢
1
cup
shredded or grated Parmesan Cheese
▢
¼
tablespoon
olive oil
▢
3
cups
spaghetti sauce
▢
1 ½
cups
Mozzarella Cheese
Instructions
Peel Eggplant and slice into 1/4 inch rounds.
Combine bread crumbs and Parmesan cheese on a plate.
Dip slices into beaten egg and crumb/parm mixture.
Heat oil in a skillet on med-high.
Place eggplant in skillet and cook on both sides till golden brown.
Pour 1 1/2 cups of spaghetti into 8x8" baking dish.
Layer eggplant in dish and cover with remaining sauce.
Sprinkle the Mozzarella Cheese on top.
Bake at 375 for 25 minutes until bubbly.
Nutrition
Calories:
1170
kcal
|
Carbohydrates:
125
g
|
Protein:
63
g
|
Fat:
48
g
|
Saturated Fat:
24
g
|
Cholesterol:
133
mg
|
Sodium:
6508
mg
|
Potassium:
2837
mg
|
Fiber:
16
g
|
Sugar:
39
g
|
Vitamin A:
4550
IU
|
Vitamin C:
54.7
mg
|
Calcium:
1162
mg
|
Iron:
14.1
mg
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