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Easy Eggplant (Aubergine) Parmigiana Recipe

Easy Eggplant (Aubergine) Parmigiana Recipe

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Ingredients:

Serving

Directions:

Trim the eggplants and cut them into 1/4 inch thick slices.
Layer the slices in a colander, sprinkling each layer with salt.
Let drain for 30 minutes.
Rinse the eggplant and pat dry.
Pour about 1/2 inch oil a large deep skillet and heat over medium heat.
Fry the slices, in a single layer, turning once, until browned on both sides.
Drain on paper towels.
Preheat the oven to 350.
Spread a thin layer of tomato sauce in a shallow baking dish.
Make a layer of eggplant slices, overlapping them slightly.
Top with a layer of mozzarella, another layer of sauce, and a sprinkle of grated cheese.
Repeat the layering, ending with eggplant, sauce, and grated cheese.
Bake for 45 to 60 minutes, or until the sauce is bubbling and the mozzarella is melted.
Let stand for 10 minutes before serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	156.42 Kcal (655 kJ)
Calories from fat	30.62 Kcal
		% Daily Value*
Total Fat	3.4g	5%
Cholesterol	16.11mg	5%
Sodium	822.85mg	34%
Potassium	538.05mg	11%
Total Carbs	14.27g	5%
Sugars	9.4g	38%
Dietary Fiber	5g	20%
Protein	17g	34%
Vitamin C	3.5mg	6%
Iron	1.1mg	6%
Calcium	489.1mg	49%

Amount Per 100 g
Calories	71 Kcal (297 kJ)
Calories from fat	13.9 Kcal
		% Daily Value*
Total Fat	1.54g	5%
Cholesterol	7.31mg	5%
Sodium	373.51mg	34%
Potassium	244.24mg	11%
Total Carbs	6.48g	5%
Sugars	4.27g	38%
Dietary Fiber	2.27g	20%
Protein	7.72g	34%
Vitamin C	1.6mg	6%
Iron	0.5mg	6%
Calcium	222mg	49%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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