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Eggplant Parmigiana Rounds
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Rating: 5.0/5 (2 votes cast)

Meal Type: Dinner
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Difficulty: Easy
Cuisine: Italian
     Serving Size: 2 - Change
Nutritional Facts
Servings Per Recipe: 2

Amount Per Serving
Calories 406
% Daily Value**
Total Fat 15g
22%
Saturated Fat 6g
9%
Unsaturated Fat 2g
Cholesterol 285mg
95%
Sodium 899mg
37%
Total Carbohydrate 43g
14%
Dietary Fiber 4g
16%
Sugars 10g
Protein 25g
Vitamin A  24%Vitamin C  28%
Calcium  37%Iron  22%
Potassium  19%Vitamin E  8%
** 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 Rounds

Recipe Tags: Vegetable Recipes

Date Added: August 31, 2017

Ingredients:

1 Cup Tomato Sauce
2 Eggs beaten lightly
3/4 Cup Dry Bread Crumbs seasoned with salt
1/4 Pound Mozzarella Cheese sliced thin
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Directions:

1. Have ready in 3 separate bowls flour, eggs, and bread crumbs. Dredge eggplant in flour and coat with egg, letting excess drip off.

2. Dredge eggplant in bread crumbs.

3. In a large heavy skillet heat 1/4 inch oil over moderately high heat until hot but not smoking and fry eggplant rounds in batches 3 minutes on each side, transferring them with a slotted spoon to paper towels to drain.

4. Preheat the broiler.

5. Arrange rounds on a baking sheet and top with tomato sauce and mozzarella.

6. Broil rounds about 2 inches from heat until cheese is melted, about 3 minutes.

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Dietary Notes:
This recipe is high in Vitamin A with 24% of your daily recommended intake per serving. This recipe is high in Vitamin C with 28% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Egg, Tomato, Cheese allergies.
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