Emprimir
Correo Electrónico
Add a photoRaciónes: 2
Ingredientes
- 1 med. eggplant
- 1/2 to 1 c. dry bread crumbs
- 1 beaten egg
- 1 teaspoon crushed oregano
- 2 tbsp. crushed parsley
- 1/4 to 1/2 c. grated Parmesan cheese
- 1 (8 ounce.) can seasoned tomato sauce
- 4 to 6 slices Mozzarella cheese (6 ounce.)
Direcciones
- Pare eggplant, cut 1/4 inch slices. Dip in beaten egg, then coat well with bread crumbs. Let dry few min on rack. Brown lightly on both sides in warm oil (about 1/8 inch deep in skillet). Overlap slices in a 10 6 x 1 1/2 inch baking dish, sprinkle with salt, pepper, oregano, parsley, and Parmesan cheese.
- Top with the Mozzarella cheese slices. Pour the tomato sauce over all. Bake at 350 degrees for 15 to 20 min or possibly till sauce is bubbly and cheese melts. Serves 4 to 6. Freezes well. Delicious as a meal with a salad or possibly as side vegetable dish.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 577g | |
| Recipe makes 2 servings | |
| Calories 442 | |
| Calories from Fat 125 | 28% |
| Total Fat 14.17g | 18% |
| Saturated Fat 6.48g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 119mg | 40% |
| Sodium 1357mg | 57% |
| Potassium 1393mg | 40% |
| Total Carbs 57.97g | 15% |
| Dietary Fiber 16.0g | 53% |
| Sugars 16.49g | 11% |
| Protein 25.27g | 40% |
