(Since 1999)
RECIPE SECTION - Over 10,000 Recipes


You are here > Home > Recipes



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide


and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.


Yield: 12 servings


    • 3 eggplant
    • 3 eggs
    • 2 cups Italian bread crumbs
    • 1/2 cup olive oil
    • 3  26-ounce jars tomato sauce
    • 16 ounces mozzarella cheese
    • 1/2 cup Parmesan cheese, grated


Peel and slice eggplant 1/2-inch thick.

Dip eggplant in beaten egg and cover in bread crumbs.

In a frying pan, brown the eggplant on both sides in heated olive oil.
Drain eggplant on paper towels.

Cover the bottom of a large baking dish with layer of tomato sauce.

Place a layer of the eggplant on top of the sauce.

Cover the eggplant with a layer of mozzarella cheese.
Repeat layers of sauce, eggplant and cheese, topping with Parmesan cheese.

Bake uncovered at 325 degrees F for 30 minutes or until bubbling.

Let stand for 15 minutes before serving.

Nutritional Values Per Serving

Calories 288, Calories From Fat 158, Total Fat 18g, Saturated Fat 4g, Trans Fatty Acid 0, Cholesterol 66mg, Total Carbohydrates 22g, Protein 11g, Omega 3 Fatty Acid 0.12g

Florida Department of Agriculture and Consumer Services


Please feel free to link to any pages of from your website.  For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2015 James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.  Any other use of these materials without prior written authorization is not very nice and violates the copyright.     Please take the time to request permission.


  Home   |   About Us & Contact   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links Logo



Popular Pages