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Eggplant Parmigiana


Eggplant Parmigiana Recipe

Ingredients:
  • ½ cup all purpose flour
  • 2 large eggs
  • Salt and freshly ground black pepper
  • 2 large eggplants, cut lengthwise into ½ in slices
  • ¼ cup olive oil, plus more as needed
  • 2 cups tomato sauce
  • 10 oz (300g) mozzarella, drained and sliced
  • ½ cup grated Parmesan
  • 1/3 cup chopped basil leaves
  • Shallow, ovenproof serving dish
Directions:
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 574kcal (29%)
Total Fat 36g (56%)
Saturated Fat 14g (71%)
Cholesterol 173mg (58%)
Total Carbohydrate 36g
Dietary Fiber 12g
Sugars 13g
Protein 30g
* 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.



Rank

40.1667600706


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