Super-Easy Eggplant Parmigiana

FOODISTA
13Ingredients
50Minutes
180Calories

Ingredients

US|METRIC
  • 1 eggplant (sliced into 'fillets')
  • 1 egg
  • 1 inch breadcrumbs (with grated parmesan, dried oregano)
  • olive oil
  • 1 tomato sauce (quantity, recipe follows)
  • cheese
  • 1 onion (diced finely)
  • 1 clove garlic (minced)
  • 1 can diced tomatoes
  • 1 teaspoon tomato paste
  • 1 teaspoon balsamic vinegar
  • 1 pinch sugar (salt and pepper)
  • Italian herbs (inch whatever, you want to throw)
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    Directions

    1. Dip each eggplant fillet in the egg, and then into the breadcrumbs to coat.
    2. Leave to sit for a bit to enable the coating to stick.
    3. Make the tomato sauce: saute the onion in olive oil until translucent. Add the garlic and saute for about a minute. Add a the tomatoes, tomato paste, vinegar, sugar, salt, pepper and herbs. Bring to a boil and then simmer for the time it takes for you to fry the eggplant - 15-20 minutes or so.
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    NutritionView More

    180Calories
    Sodium9% DV210mg
    Fat15% DV10g
    Protein12% DV6g
    Carbs6% DV18g
    Fiber24% DV6g
    Calories180Calories from Fat90
    % DAILY VALUE
    Total Fat10g15%
    Saturated Fat3g15%
    Trans Fat
    Cholesterol60mg20%
    Sodium210mg9%
    Potassium620mg18%
    Protein6g12%
    Calories from Fat90
    % DAILY VALUE
    Total Carbohydrate18g6%
    Dietary Fiber6g24%
    Sugars9g18%
    Vitamin A20%
    Vitamin C20%
    Calcium10%
    Iron4%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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