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Layered Baked Eggplant Parmesan

 
One serving costs about $3.18 One serving costs about $3.18

$3.18 per serving

2 people like this recipe

2 likes

This recipe is ready in 60 minutes

Ready in 60 minutes

4 lunch,main course,main dish,dinner Mediterranean,Italian,European
spoonacular Score:69%

Spoonacular Score: 69%

 

If you want to add more Mediterranean recipes to your collection, Layered Baked Eggplant Parmesan might be a recipe you should try. One serving contains 515 calories, 33g of protein, and 24g of fat. This recipe serves 4. For $3.18 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. Only a few people really liked this main course. This recipe from Foodista has 2 fans. Head to the store and pick up mozzarella cheese, seasoning, eggs, and a few other things to make it today. From preparation to the plate, this recipe takes about 1 hour. Overall, this recipe earns a good spoonacular score of 67%. If you like this recipe, take a look at these similar recipes: Layered Eggplant Parmesan (Vegetarian), Crispy Baked Eggplant Fries with Marinara Dipping Sauce (akan Eggplant Parmesan Fries!), and Crispy Baked Eggplant Fries with Marinara Dipping Sauce (akan Eggplant Parmesan Fries!).

Eggplant Parmigiana works really well with Chianti, Verdicchio, and Trebbiano. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Castello di Meleto Chianti Classico Gran Selezione with a 4.5 out of 5 star rating seems like a good match. It costs about 34 dollars per bottle.

Castello di Meleto Chianti Classico Gran Selezione

The Castello di Meleto Chianti Classico Gran Selezione is the greatest expression of our single-varietal Sangiovese. This is a limited production wine coming from individual parcels located within the Casi and San Piero vineyards. The constant minerality present in our wines is matched here by a gentle power, extraordinary both on the nose and palate. This wine has a great capacity for ageing; only time will reveal its unique characteristics.The 2015 vintage is one of the best of the last 50 years, with a mild spring and hot, dry summer making for exceptional ripening and yields.

» Get this wine on Wine.com

Ingredients

Servings:
1 cup
1 cup italian breadcrumbs
italian breadcrumbs
2 medium
2 medium eggplants
eggplants
2 large
2 large cooked eggs
cooked eggs
2 tsps
2 tsps italian seasoning
italian seasoning
2 tsps
2 tsps onion powder
onion powder
1 cup
1 cup shredded parmesan cheese
shredded parmesan cheese
2 cups
2 cups shredded mozzarella cheese
shredded mozzarella cheese
25 oz
25 oz tomato sauce
tomato sauce
4 Tbsps
4 Tbsps water
water
1 cup italian breadcrumbs
1 cup
italian breadcrumbs
2 medium eggplants
2 medium
eggplants
2 large cooked eggs
2 large
cooked eggs
2 tsps italian seasoning
2 tsps
italian seasoning
2 tsps onion powder
2 tsps
onion powder
1 cup shredded parmesan cheese
1 cup
shredded parmesan cheese
2 cups shredded mozzarella cheese
2 cups
shredded mozzarella cheese
25 oz tomato sauce
25 oz
tomato sauce
4 Tbsps water
4 Tbsps
water
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Equipment

peeler
peeler
aluminum foil
aluminum foil
baking sheet
baking sheet
oven
oven
whisk
whisk
peeler
peeler
aluminum foil
aluminum foil
baking sheet
baking sheet
oven
oven
whisk
whisk


Instructions

  1. Preheat oven to 375 degrees Fahrenheit. Place a sheet of aluminum foil on baking sheet. Spray with olive oil cooking spray. Slice ends off of eggplant and peel skin off with a vegetable peeler. Slice into inch pieces.
  2. In a shallow container, add eggs and water. Whisk to combine. In a separate container, add breadcrumbs, Italian seasoning and onion powder. Mix together. Dip eggplant slices into egg mixture. Let excess drip off and then dip into breadcrumbs. Coat evenly with breadcrumbs, pressing them onto the sides.
  3. Place on baking sheet. Spray tops lightly with olive oil spray. Place in oven and cook for 20 minutes. Flip over and cook for another 20 minutes, until the tops are golden brown.
  4. Remove from oven. In a 8 by 8 baking sheet, add a cup of tomato sauce to the bottom spread evenly. Add 4 slices eggplant. Top with cup cheese and cup shredded Parmesan cheese. Add 3 more layers of sauce, eggplant and cheese.
  5. Place back in oven and bake till cheese gets slightly browned on top, about 15 minutes. ENJOY!

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $3.18
Ingredient
1 cup italian breadcrumbs
2 mediums eggplants
2 larges cooked eggs
2 teaspoons italian seasoning
2 teaspoons onion powder
1 cup shredded parmesan cheese
2 cups shredded mozzarella cheese
25 ounces tomato sauce
Price
$0.42
$3.03
$0.55
$0.17
$0.23
$2.11
$3.44
$2.78
$12.74
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Nutritional Information

Quickview
514k Calories
32g Protein
23g Total Fat
46g Carbs
22% Health Score
Limit These
Calories
514k
26%

Fat
23g
36%

  Saturated Fat
12g
79%

Carbohydrates
46g
15%

  Sugar
18g
20%

Cholesterol
154mg
51%

Sodium
1919mg
83%

Get Enough Of These
Protein
32g
66%

Calcium
705mg
71%

Phosphorus
572mg
57%

Manganese
1mg
53%

Fiber
11g
45%

Selenium
30µg
44%

Vitamin B2
0.67mg
40%

Potassium
1287mg
37%

Vitamin B12
1µg
32%

Vitamin A
1544IU
31%

Folate
119µg
30%

Vitamin B1
0.44mg
29%

Iron
4mg
27%

Vitamin B3
5mg
26%

Zinc
3mg
26%

Copper
0.51mg
25%

Vitamin E
3mg
25%

Magnesium
101mg
25%

Vitamin B6
0.5mg
25%

Vitamin C
17mg
22%

Vitamin K
22µg
21%

Vitamin B5
1mg
19%

Vitamin D
0.85µg
6%

covered percent of daily need

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