Estimated Nutrition (whole recipe, rough)
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Egg | 1 large egg (50g) | 78 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Tomato | 1 medium (123g) | 22 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 eggplants, unpeeled, cut into ¼-inch rounds
- 2 eggs, lightly beaten
- 1½ cups breadcrumbs
- ½ teaspoon salt
- ⅛ teaspoon pepper
- 1 garlic clove, peeled and halved
- ¾ cup olive oil
- 20 ounces canned tomatoes
- ⅓ cup tomato paste
- 2 tablespoons minced fresh basil
- 1 teaspoon salt
- ⅛ teaspoon pepper
- 1 cup grated Parmesan cheese
- ½ pound mozzarella cheese, thinly sliced
Directions
Dip eggplant slices in eggs, then in breadcrumbs seasoned with salt and pepper.
Refrigerate 20 minutes.
In a large saucepan, sauté garlic in 2 tablespoons oil for 1 – 2 minutes.
Remove garlic and add tomatoes, tomato paste, basil, salt and pepper.
Cover and simmer 30 minutes.
Preheat oven to 350°F.
Brown eggplant in ¼-inch oil in a large skillet.
Drain on paper towels.
Put a thin layer of tomato sauce into a baking dish and layer eggplant, sauce, parmesan and mozzarella, alternately.
End with mozzarella on top.
Bake, uncovered, for 30 minutes.
Category:Casserole Recipes
Category:Eggplant Recipes
Category:Egg Recipes
Category:Breadcrumb Recipes
Category:Tomato Recipes
Category:Tomato paste Recipes
Category:Basil Recipes
Category:Parmesan cheese Recipes
Category:Mozzarella Recipes