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Eggplant Parmigiana
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Rating: 4.0/5 (26 votes cast)

Meal Type: Dinner
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Difficulty: Medium
Cuisine: Italian
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 2204
% Daily Value**
Total Fat 222g
342%
Saturated Fat 118g
182%
Unsaturated Fat 9g
Cholesterol 10mg
3%
Sodium 209mg
9%
Total Carbohydrate 49g
16%
Dietary Fiber 8g
31%
Sugars 13g
Protein 13g
Vitamin A  18%Vitamin C  48%
Calcium  20%Iron  14%
Potassium  29%Vitamin E  16%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Eggplant Parmigiana

Date Added: June 28, 2015
At first I had to question the use of grape jelly in this recipe. But after trying it, I question no more!

Ingredients:

1 Eggplant peeled sliced 1/4 inch
1 cup Flour
4 cups Vegetable Oil
Seasoned Salt to taste
1 lb Meat Flavored Marinara Sauce jar
1/4 cup Grape Jelly
14 oz Stewed Tomatoes can
4 slices Mozzarella Cheese
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Directions:

1. Moisten eggplant and coat lightly in flour. Quickly brown slices in hot oil, dusting each side generously with seasoned salt.

2. When fork tender and golden brown transfer to jelly roll pan.

3. Cover loosely with foil and bake at 375 F about 20 to 25 minutes or until tender. Use 8 slices for this amount of sauce.

4. SAUCE-Combine sauce, jelly and tomatoes that have been broken up with a fork.

5. Heat on medium until piping hot. Do not boil Be sure jelly is melted. Arrange 2 slice eggplant on each of 4 plates.

6. Cover each with 1 slice of mozzarella.

7. Ladle sauce over all, not to cover completely. Place plates in 375 f oven just to melt cheese and serve promptly.

Comments on Eggplant Parmigiana Recipe:

Posted by a Visitor - August 28, 2012
I will be making this recipe today!
Comment Here:
Dietary Notes:
This recipe is low-cholesterol with 9.75mg per serving

This recipe is a good source of Vitamin A with 18% of your daily recommended intake per serving. This recipe is high in Vitamin C with 48% of your daily recommended intake per serving. This recipe is a good source of Vitamin E with 16% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Gluten, Eggplant, Tomato, Cheese allergies.
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