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RECIPE
11 INGREDIENTS7 STEPS50MIN

Eggplant Parmigiana

4.5
2 Ratings
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OnePotChef
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Eggplant Parmigiana is a simple to prepare weeknight dish that the whole family will love.

50MIN

Total Time
OnePotChef
Bringing you the best traditional, home-style and old forgotten classic recipes!
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Ingredients
US / METRIC
Servings:
6
Serves 6
Ingredient List
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2
Large  Eggplants
3/4 cup
Breadcrumbs
1 cup
2 Tbsp
Italian Seasoning
2 Tbsp
Water
3/4 cup
Pasta Sauce
2 cups
to taste
to taste
Freshly Ground Black Pepper
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Nutrition Per Serving
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CALORIES
296
FAT
14.4 g
PROTEIN
18.1 g
CARBS
23.0 g

Directions

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Step 1
Cut the Eggplants (2) into thick rounds, about half an inch thick.
Step 2
Put the Breadcrumbs (3/4 cup) into a bowl. Add in Italian Seasoning (2 Tbsp) , Parmesan Cheese (1 cup) and some Freshly Ground Black Pepper (to taste) . Mix them together.
Step 3
Slightly beat the Eggs (2) with Water (2 Tbsp) .
Step 4
Dredge the eggplant rounds in the egg mixture, then toss them into the crumb mixture. Make sure they are coated all around.
Step 5
Put Olive Oil (to taste) into a large frying pan. Drop in the eggplants, and fry them for 2 minutes, or until they are golden on the outside.
Step 6
Pour Pasta Sauce (3/4 cup) into a lightly greased large baking dish. Spread it out. Arrange half of the eggplants on the sauce. Spoon over some more of the sauce, and sprinkle it with Mozzarella Cheese (2 cups) . Repeat with the remaining eggplant pieces, sauce and mozzarella.
Step 7
Preheat the oven to 190 degrees C (375 degrees F) and put in the dish. Leave it in until the sauce is bubbling and the cheese is melted. Scatter Fresh Basil Leaves (to taste) over it when you are done.

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Nutrition Per Serving
Calories
296
% Daily Value*
Fat
14.4 g
18%
Saturated Fat
8.1 g
40%
Trans Fat
0.0 g
--
Cholesterol
101.5 mg
34%
Carbohydrates
23.0 g
8%
Fiber
3.4 g
12%
Sugars
4.4 g
--
Protein
18.1 g
36%
Sodium
690.7 mg
30%
Vitamin D
0.6 µg
3%
Calcium
392.5 mg
30%
Iron
1.2 mg
7%
Potassium
305.9 mg
7%
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