Italian

Karen's Eggplant Parmesan is for Dinner.

Karen's Eggplant Parmesan takes 120 minutes to prepare.

Karen's Eggplant Parmesan takes 60 minutes to cook.

Karen's Eggplant Parmesan makes 8 servings.

The ingredients for Karen's Eggplant Parmesan are:

8 ounces cheddar cheese
1 can Contadina diced tomatoes with Burgundy wine & olive oil
1 eggplant (1 pound, 3 ounce)
3 medium eggs
pepper (to taste)
3 Fresh tomatoes
1 medium onion
5 Tablespoons olive oil
5 large scallions
1 bulb garlic
1 medium or large red bell pepper
1.5 teaspoons basil
1.5 teaspoons oregano

Here is how you make Karen's Eggplant Parmesan:

Beat 3 medium eggs and add pepper to taste. Slice eggplant into 1/4 inch slices. Coat eggplant with egg mixture and fry in olive oil. I coat the pan with about 2.5 tablespoons of olive oil, but usually have to add more about half way through cooking. Eggplant should be soft and lightly browned after frying. Drain cooked eggplant on paper towels.In large skillet, combine canned tomatoes, tomatoes, red bell pepper, onion, scallions, oregano, basil, and garlic and simmer until all ingredients are soft.In oven safe corningware, layer skillet tomato mixture, eggplant, and cheese until all ingredients are used.Bake in the oven for 30 minutes at 375 degrees.Makes eight 1 cup servings.Number of Servings: 8Recipe submitted by SparkPeople user KPRIVITELLO.

The nutritional information for Karen's Eggplant Parmesan is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 292.5

• Total Fat: 20.5 g
• Cholesterol: 99.9 mg
• Sodium: 459.7 mg
• Total Carbs: 17.3 g
• Dietary Fiber: 4.3 g
• Protein: 11.6 g

Karen's Eggplant Parmesan is Italian cuisine.