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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


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