Eggplant Parmigiana

August 20, 2014

I have to admit that over the last couple of years I have learned many things about eggplant {such as NEVER buy it from a grocery store they are always over ripe/rotten, bitter and yucky} and have perfected my recipe on just how we like to eat it. Serving size is two oblong slices of eggplant.

1 Eggplant
1/4 cup Flour
1 Egg (1 T Water)
1/4 cup Bread Crumbs
1/2 cup Parmesan Cheese, grated
1/2 teas. Salt
1/4 teas. Pepper
1/4 teas. Red Pepper, crushed
3-4 T Olive Oil
1 T Butter
1/2 cup Mozzerella Cheese, grated
Marinara
Pasta

Preheat oven to 350 degrees. Place flour into a dish. Place egg wash (egg and water mixed together) into another dish. Place bread crumbs, parmesan cheese, salt, pepper, and red pepper into another...
See the full directions on my site

Nutritions

Calories
481

Sodium
804mg
33% DV

Fat
29g
45% DV

Protein
22g
45% DV

Carbs
26g
9% DV

Fiber
2g
11% DV