Eggplant Parmesan I

Recipesfull introduces to you: Italian Recipes. (Eggplant Parmesan I). This makes a delicious entree served with a salad and garlic bread.

Brief

Prep 25 mins

Cook: 45 mins

Additional: 30 mins

Total: 1hr40 mins

Servings: 8

Yield: 8 servings

Eggplant Parmesan I

Ingredients

1 eggplant

cut into 3/4 inch slices

1 ½ tablespoons salt

8 tablespoons olive oil

8 ounces ricotta cheese

6 ounces shredded mozzarella cheese

½ cup grated Parmesan cheese

1 egg

beaten

½ cup chopped fresh basil

4 cups pasta sauce

Italian Herb Bread I

World Cuisine

Directions

Step 1

Sprinkle both sides of the eggplant slices with salt. Place slices in a colander and place a dish underneath the colander to capture liquid that will sweat out of the eggplant. Allow to sit for 30 minutes.

Step 2

Preheat oven to 350 degrees F (175 degrees C). In a medium bowl mix the ricotta mozzarella cheese and 1/4 cup Parmesan cheese. Mix in egg and basil.

Step 3

Rinse the eggplant in cold water until all salt is removed. In a large skillet heat 4 tablespoons olive oil over medium heat. Place one layer of eggplant in the pan brown each side. Repeat with remaining eggplant slices using additional oil if necessary.

Step 4

In a 9x13 inch baking dish evenly spread 1 1/2 cups of spaghetti sauce. Arrange a single layer of eggplant slices on top of the sauce. Top the eggplant with 1/2 of the cheese mixture. Repeat layering process until all the eggplant and cheese mixture is used. Pour remaining sauce on top of layers and sprinkle with remaining Parmesan cheese.

Step 5

Bake 30 to 45 minutes in the preheated oven until sauce is bubbly.

Nutritional Information

Eggplant Parmesan I

Servings Per Recipe:8

Calories: 368.8

% Daily Value *

Protein: 14.1g 28%

Carbohydrates: 23.5g 8%

Dietary Fiber: 5.6g 22%

Sugars: 13.1g

Fat: 24.7g 38%

Saturated Fat: 7.4g 37%

Cholesterol: 52.5mg 18%

Vitamin A Iu: 1000.8IU 20%

Niacin Equivalents: 7.7mg 59%

Vitamin B6: 0.3mg 19%

Vitamin C: 4.5mg 8%

Folate: 42.1mcg 11%

Calcium: 341.4mg 34%

Iron: 1.6mg 9%

Magnesium: 49.3mg 18%

Potassium: 628.6mg 18%

Sodium: 2074.6mg 83%

Thiamin: 0.1mg 12%

Calories From Fat: 222.2

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.