Italian

Eggplant Parmigiana is for Dinner.

Eggplant Parmigiana takes several minutes to prepare.

Eggplant Parmigiana takes several minutes to cook.

Eggplant Parmigiana makes 8 servings.

The ingredients for Eggplant Parmigiana are:

4 large eggplants
500 g tomato sauce (passata)
150 g grated parmesan
350 g mozzarella
4 hard boiled eggs
2 handfuls of basil leaves

Here is how you make Eggplant Parmigiana:

Preheat oven to 200 degrees celciusCut eggplants into 2 cm thick slicesPlaces on tray sprayed with olive oilSprinkle with salt and bake for 20 minutes or until goldenAdd eggplant, tomato sauce, parmesan, mozzarella and basil in layers.Repeat until you have around 4-5 layers, using the sliced egg only in the centre layerLay a tray on top and weigh downBake for 20 minutes at 160 degrees celciusLeave to cool, with weight still in placeCut and serveServing Size: 8Number of Servings: 8Recipe submitted by SparkPeople user MISSHOLLYANNE.

The nutritional information for Eggplant Parmigiana is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 317.2

• Total Fat: 15.5 g
• Cholesterol: 131.9 mg
• Sodium: 567.4 mg
• Total Carbs: 22.0 g
• Dietary Fiber: 6.9 g
• Protein: 24.5 g

Eggplant Parmigiana is Italian cuisine.