Emprimir
Correo Electrónico
Add a photoRaciónes: 1
Ingredientes
- 1 lrg eggplant
- 1/4 c. grated Parmesan
- 1/4 lb mozzarella cheese, sliced
- 1 x egg, lightly beaten
- 1 c. bread crumbs
- 1 x garlic clove, chopped
- 1/4 c. vegetable oil
- 2 Tbsp. lemon juice
- 1/4 tsp salt
- 2 1/2 c. tomato sauce
- 2 Tbsp. chopped parsley
- 1/4 tsp each: basil and oregano
Direcciones
- Pare eggplant and cut crosswise into 1/4 inch slices. Beat egg and lemon juice together. Dip eggplant slices in egg and lemon juice, then roll lightly in bread crumbs. Saute/fry garlic in oil for 5 min. Add in eggplant slices and saute/fry till golden. Remove eggplant and keep warm. Add in tomato sauce, parsley, basil, and salt to oil remaining in skillet; simmer for 15 min, stirring frequently. Arrange alternate layers of eggplant, Parmesan and mozzarella cheese and sauce in casserole. Top with mozzarella cheese. Bake in 350 oven for 30 min.
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1382g | |
| Calories 1710 | |
| Calories from Fat 876 | 51% |
| Total Fat 98.82g | 124% |
| Saturated Fat 25.46g | 102% |
| Trans Fat 1.41g | |
| Cholesterol 273mg | 91% |
| Sodium 5850mg | 244% |
| Potassium 3386mg | 97% |
| Total Carbs 141.83g | 38% |
| Dietary Fiber 27.2g | 91% |
| Sugars 43.59g | 29% |
| Protein 75.04g | 120% |
.jpg "Sparkle arándano frambuesa (sin alcohol)"){kind=small}
