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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Oven
Cuisine: Italian
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4
Amount Per Serving
Calories 1067
% Daily Value**
Total Fat 59g
91%
Saturated Fat 14g
21%
Unsaturated Fat 7g
Cholesterol 228mg
76%
Sodium 1731mg
72%
Total Carbohydrate 102g
34%
Dietary Fiber 14g
55%
Sugars 23g
Protein 38g
Vitamin A  45%Vitamin C  64%
Calcium  62%Iron  53%
Potassium  56%Vitamin E  45%
** 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 Alla Napoletana

Date Added: June 11, 2009

Ingredients:

1 Eggplant peeled -- cut in
1 Cup Flour plus extra flour for dredging
40 Ounces Puree Tomatoes or ketchup
1 Tablespoon Tomato Paste (6 ounce)
2 Cups Bread Crumbs dried
3/4 Cup Olive Oil (from jar of sun-dried tomatoes)
1 Tablespoon Parsley chopped
3 Eggs beaten
1/2 Cup Parmesan Cheese grated
2 Cloves Of Garlic chopped
1/2 Teaspoon Sweet Basil ground
1/2 Teaspoon Oregano ground
8 Ounces Mozzarella Cheese shredded
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Directions:

1. Combine first eight ingredients and heat over medium heat for about 20 minutes.

2. Be careful, not to scorch. Reserve. Place 1/2" sliced eggplant on rack; sprinkle lightly with salt.

3. Let stand for about 20 minutes so bitter juice can run off.

4. Rinse each slice and pat dry. Coat each slice with flour; dip in egg; then coat lightly with bread crumbs.

5. Heat oil in heavy skillet (oil should be 1/2" deep).

6. When oil is hot, add eggplant slices. Heat 2 minutes on each side or until soft and golden.

7. Reserve slices on paper toweling to absorb excess oil.

8. Place about 1/2" reserved tomato sauce over bottom of baking dish sprayed with cooking spray.

9. Place eggplant in layers in dish; sprinkle each layer with cheeses, alternate layers until all ingredients are used, reserving a little of each cheese for top.

10. Cover lightly with remaining sauce and reserved cheeses.

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Dietary Notes:
This recipe is high in Vitamin A with 45% of your daily recommended intake per serving. This recipe is high in Vitamin C with 64% of your daily recommended intake per serving. This recipe is high in Vitamin E with 45% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Gluten, Eggplant, Tomato, MSG, Cheese, Garlic, Olive Oil allergies.
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