Guest guest Posted September 13, 2003 Report Share Posted September 13, 2003 * Exported from MasterCook * Eggplant Parmesan Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Casseroles Ragú Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Italian seasoned bread crumbs 1 1/4 cups grated Parmesan cheese 2 medium eggplants -- cut into 1/4 " slices 4 eggs -- beaten Olive or vegetable oil 1 jar Ragú Chunky Gardenstyle Pasta Sauce 1 1/2 cups shredded Mozzarella cheese (6 ounces) Preheat oven to 375 degrees F. In a medium bowl, combine bread crumbs and 1/2 cup Parmesan cheese. Dip each eggplant slice into egg, then into bread crumb mixture. In a large skillet, brown eggplant in hot oil on both sides; drain on paper towels. Evenly spread 1 cup pasta sauce in a 13 × 9-inch baking dish. Overlap eggplant slices over sauce. Top with remaining pasta sauce and 3/4 cup Parmesan cheese. Bake, covered, 45 minutes. Uncover and sprinkle with Mozzarella cheese. Bake 10 minutes, or until cheese melts. Serves 6-8. Source: " Ragú " S(Internet address): " http://www.eat.com/index.html " - - - - - - - - - - - - - - - - - - - Per serving: 297 Calories (kcal); 12g Total Fat; (36% calories from fat); 18g Protein; 29g Carbohydrate; 123mg Cholesterol; 1147mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 4866 0 0 0 986 471 922 Quote Link to comment Share on other sites More sharing options...
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