Eggplant Parmigiana

[Guest guest]

I had to send another recipe because when I printed the recipe for Reese's

Mousse Pie, I noted that the amount of powdered sugar was missing - it's

supposed to be only a 1/4 cup of powdered sugar. Sorry

 

 

* Exported from MasterCook *

 

Eggplant Parmigiana

 

Recipe By :Classico - Italian Foods to Savor

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

salt

2 large eggplants -- sliced into 1/2-inch rounds

flour

1 26 oz jar Classico di Parma (four cheese) pasta

sauce

1 1/2 cups shredded mozzarella cheese

1/3 cup freshly grated Parmesan cheese

additional freshly grated Parmesan cheese

 

Lightly salt eggplant rounds and let stand for 60 to 90 miinutes to draw out

bitter juices; pat dry. Lightly toss eggplant in flour, remove and set aside.

In large skillet, over medium heat, heat 6 tablespoons oil; fry eggplant rounds,

2 or 3 at a time, cooking until both sides are golden brown, adding more oil as

necessary. Place cooked eggplant on paper towel-lined trays to absorb excess

oil.

Spread a thin layer of pasta sauce in 11 x 7-inch baking dish. Top with

one-third eggplant, one-third pasta sauce, half mozzarella cheese and one-third

of the 1/3 cup Parmesan cheese. Repeat layers, ending with eggplant. Top with

remaining sauce and remaining Parmesan cheese. Bake, uncovered, for 25 to 30

minutes. Let stand 15 minutes before serving. Serve with additional Parmesan

cheese if desired.

 

 

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Per serving: 97 Calories (kcal); 5g Total Fat; (48% calories from fat); 6g

Protein; 7g Carbohydrate; 19mg Cholesterol; 92mg Sodium

Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0