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Layered Baked Eggplant Parmesan

 
One serving costs about $3.2 One serving costs about $3.2

$3.20 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:66%

Spoonacular Score: 66%

 

Layered Baked Eggplant Parmesan might be just the main course you are searching for. This recipe makes 4 servings with 510 calories, 33g of protein, and 23g of fat each. For $3.17 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. Head to the store and pick up seasoning, onion powder, mozzarella cheese, and a few other things to make it today. 2 people have tried and liked this recipe. From preparation to the plate, this recipe takes about 1 hour. All things considered, we decided this recipe deserves a spoonacular score of 70%. This score is solid. Try Layered Eggplant Parmesan (Vegetarian), Crispy Baked Eggplant Fries with Marinara Dipping Sauce (akan Eggplant Parmesan Fries!), and Baked Eggplant Parmesan for similar recipes.

Chianti, Trebbiano, and Verdicchio are great choices for Italian. 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 Rodano Vigna Viacosta Chianti Classico with a 4.4 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.

Rodano Vigna Viacosta Chianti Classico

Deep concentration of Sangiovese flavors of classic cherry, earth and a hint of smoky pistachio nuts. Made with 100% Sangiovese.

» 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

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

Tips

Health Tips

  • The great thing about parmesan cheese is that a little goes a long way, especially if you're buying the real deal.

  • If you are concerned about BPA-linings in canned products, look for tomato products packaged in glass, as acidic foods like tomatoes are more likely to leach BPA from the lining. You might also look for low-sodium versions or the label "no salt added" to cut down on unnecessary sodium.

  • If you're following a gluten-free diet, be sure to find a brand of gluten-free breadcrumbs.

  • Depending on the recipe, you might be able to substitute almond meal or flaxseed for the breadcrumbs to reduce the carbohydrate content and up the nutrition. For example, almond meal works well for breading, while ground flaxseed can help with binding.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • If parmesan plays a big role in the flavor of your dish (or if you're a serious foodie or serious about avoiding additivies) it might be worth your time to track down "true" parmesan, Parmigiano Reggiano.

Green Tips

  • Parmesan cheese is traditionally made using rennet, an animal-derived enzyme. For this reason, true parmesan cheese is not suitable for vegetarians. You might be able to find a vegetarian hard cheese to substitute.

Disclaimer

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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