Italian Eggplant Tomato Bake Recipe

Recipesfull introduces to you: Italian Recipes. (Italian Eggplant Tomato Bake Recipe). Eggplant, tomato, and cheeses are layered, baked, then served over pasta. An easy and delicious Italian meal.

Brief

Servings: 4

Yield: 4 servings

Italian Eggplant Tomato Bake Recipe

Ingredients

½ cup all-purpose flour

½ cup dry bread crumbs

2 tablespoons Italian seasoning

2 eggs

2 tablespoons water

1 small eggplant

sliced into 1/4 inch rounds

1 tablespoon peanut oil

1 (14 ounce) jar spaghetti sauce

1 cup ricotta cheese

1 cup grated Parmesan cheese

1 tomato

thinly sliced

1 (8 ounce) package angel hair pasta

Italian Chickpea Bread

World Cuisine

Directions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

In a plastic bag combine the flour bread crumbs and Italian seasoning. Shake to mix. In a shallow bowl whisk together the eggs and water. Heat the oil in a large skillet over medium-high heat. There should be enough oil to thinly coat the bottom of the skillet. Dip the eggplant slices in egg then place in the bag and shake to coat. Fry the slices in the skillet until golden brown on each side. Remove and drain on paper towels.

Step 3

Spread a thin layer of spaghetti sauce in the bottom of a 9 inch square baking dish. Cover with the eggplant slices then top with more sauce. Mix together the ricotta cheese and Parmesan cheese; spread over the eggplant. Spread sauce over the cheese and top with tomato slices. Cover with more sauce and spread remaining cheese over the top.

Step 4

Bake for 30 minutes in the preheated oven or until cheese is melted and sauce is bubbling.

Step 5

Meanwhile bring a large pot of lightly salted water to a boil. Add the pasta and cook for about 3 minutes or until tender. Drain. Serve the eggplant tomato bake over pasta.

Nutritional Information

Italian Eggplant Tomato Bake Recipe

Servings Per Recipe:4

Calories: 618.9

% Daily Value *

Protein: 29.9g 60%

Carbohydrates: 77.6g 25%

Dietary Fiber: 9.8g 39%

Sugars: 14g

Fat: 21.6g 33%

Saturated Fat: 8.6g 43%

Cholesterol: 130.2mg 43%

Vitamin A Iu: 1318.2IU 26%

Niacin Equivalents: 13.8mg 106%

Vitamin B6: 0.4mg 23%

Vitamin C: 8.9mg 15%

Folate: 146.5mcg 37%

Calcium: 485.1mg 49%

Iron: 5.7mg 32%

Magnesium: 70.4mg 25%

Potassium: 898.7mg 25%

Sodium: 1031.9mg 41%

Thiamin: 0.4mg 38%

Calories From Fat: 194

*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.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.