Vegetarian

Mom's Eggplant Parmagiana is for Dinner.

Mom's Eggplant Parmagiana takes 40 minutes to prepare.

Mom's Eggplant Parmagiana takes 40 minutes to cook.

Mom's Eggplant Parmagiana makes 12 servings.

The ingredients for Mom's Eggplant Parmagiana are:

Eggplant, fresh, 2 eggplant, peeled (yield from 1-1/4 lb)
*Ragu Spaghetti Sauce (tomato sauce), 4 cup
Parmesan Cheese, grated, 0.5 cup
*Flour, white, 1 cup
*Grade A Extra Large White Eggs, 6 serving
Salt, 1 tbsp
Pepper, black, 1 tbsp
Fat Free Shredded Mozzarella cheese, 2 cup
Olive Oil, 1 cup
Skim milk, 1/2 cup

Here is how you make Mom's Eggplant Parmagiana:

Peel and thinly slice eggplant (on short side). Coat eggplant slices with flour. Beat 6 eggs with skim milk, salt & pepper. Dip coated slices of eggplant in egg.Heat olive oil at 1/2 cup intervals in frying pan. Quick fry eggplant slices. Place on paper towels to remove excess oil.Line bottom of baking dish/casserole dish with spaghetti sauce to cover. Add layer of fried (or baked) eggplant slices, top with sauce, parmesan & mozzarella cheese. Continue to layer in this fashion ending with cheeses.Bake at 350 Fahrenheit for 40 minutes.Number of Servings: 12Recipe submitted by SparkPeople user MAURIZIA.

The nutritional information for Mom's Eggplant Parmagiana is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 359.5

• Total Fat: 24.3 g
• Cholesterol: 128.5 mg
• Sodium: 1,360.1 mg
• Total Carbs: 23.2 g
• Dietary Fiber: 4.1 g
• Protein: 9.8 g

Mom's Eggplant Parmagiana is Italian cuisine.