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Receta Falafel Eggplant Parmesan

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Ingredientes

Cost per recipe $3.67 view details
  • 1 med To large eggplant
  • 1 x Egg, beaten
  • 1/2 c. Falafel mix Extra virgin olive oil
  • 1 can Tomato sauce (preferably chunky) Minced oregano, garlic, and optional other Italian herbs
  • 1 c. Grated mozzarella cheese
  • 1/2 c. Parmesan cheese

Direcciones

  1. I invented this variation on eggplant Parmesan last night. The basic recipe is from the Vegetarian Epicure Book 2. The use of falafel rather than breadcrumbs adds a really nice spicy flavor.
  2. Heat frying pan with generous amount of extra virgin olive oil; preheat oven to 400 F.
  3. Slice washed eggplant crossways into rounds about 1/2 inch thick and dip first into egg and then into falafel mix. Place eggplant slices in frying pan a few at a time and fry until browned on both sides. You may have to add in more extra virgin olive oil.
  4. After all slices are fried, put them in a baking dish (works best if the eggplant slices all fit on the bottom layer, but can be done in more layers if you take more baking time). Spread mozzarella over the eggplant. Mix garlic, oregano & other herbs with the tomato sauce; spread tomato sauce over the mozzarella and eggplant. Finally, sprinkle the sauce with Parmesan cheese. Bake 15-20 min.

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 666g
Calories 730  
Calories from Fat 376 52%
Total Fat 42.14g 53%
Saturated Fat 22.45g 90%
Trans Fat 0.0g  
Cholesterol 291mg 97%
Sodium 3830mg 160%
Potassium 1749mg 50%
Total Carbs 31.41g 8%
Dietary Fiber 6.9g 23%
Sugars 20.99g 14%
Protein 60.16g 96%
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