Beef / Pork

Eggplant Parmigiana is for Dinner.

Eggplant Parmigiana takes 40 minutes to prepare.

Eggplant Parmigiana takes 30 minutes to cook.

Eggplant Parmigiana makes 10 servings.

The ingredients for Eggplant Parmigiana are:

1# lean ground Beef
2 cups olive oil 1 clove or garlic 1 cup chopped onion
2-1/2 cups marinara sauce 2 Tbsp. fresh basil
.025cup Flour 1 large egg
2 eggplants, peeled and cut into 1/3 " slices
2 cups grated Parmesan cheese
8 oz. part skim mozzarella cheese

Here is how you make Eggplant Parmigiana:

Heat 1/4 cup of oil in heavy skillet, and add garlic, & onion.Saute until transparent. Fry beef until browned and rinsefat off with hot water in colander .. return to skillet., Addmarinara, basil, salt & pepper to taste..Cook 30 mins.Preheat oven to 350degrees. Combine flour, egg & 1/4 tsp.salt..Dip the eggplant slices in batter and fry in remainingoil until lightly browned on both sides.Place alternate layers of eggplant, sauce and cheesesin a large rectangular pan. Dot with butter spray and bake for 30 minutes. Let rest after baking for at least 5 minutesbefore cutting...Makes 10 - 1 cup servingsNumber of Servings: 10Recipe submitted by SparkPeople user FAZEONE.

The nutritional information for Eggplant Parmigiana is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 734.5

• Total Fat: 65.4 g
• Cholesterol: 84.2 mg
• Sodium: 794.0 mg
• Total Carbs: 13.7 g
• Dietary Fiber: 4.1 g
• Protein: 24.6 g