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Eggplant Parmesan I

Eggplant Parmesan I Recipe

  • 1 eggplant, cut into 3/4 inch slices
  • 1 1/2 tablespoons salt
  • 8 tablespoons olive oil
  • 8 ounces ricotta cheese
  • 6 ounces shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 egg, beaten
  • 1/2 cup chopped fresh basil
  • 4 cups pasta sauce
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Nutritional information
Nutrition Facts
Serving Size 1/8 of a recipe
Amount Per Serving
Calories 369
Total Fat 24.7g
Saturated Fat 7.4g
Cholesterol 56mg
Sodium 2075mg
Total Carbohydrate 23.5g
Dietary Fiber 5.6g
Sugars 13.1g
Protein 14.1g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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