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Eggplant Parmesan

This Eggplant Parmesan recipe contains breadcrumbs, fontina, fresh mozzarella, juices, eggs and more.
12 Servings - 1 hr 40 min - foodnetwork.com
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Servings:12  | Calories:547 | Total Fat:26g  | Chol:149mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 26g
40 %
Sat Fat 12g
60 %
Total Carb 50g
17 %
Fiber 6g
24 %
Sugars 12g
---
Cholesterol 149mg
50 %
Sodium 1290mg
54 %
Protein 29g
58 %
Calories:
32% Others combined
32% Breadcrumbs
20% Fontina
14% Fresh mozzarella
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

Ingredients

3 tablespoons olive oil
1 large yellow onion, coarsely chopped
3 cloves garlic, coarsely chopped
1/2 teaspoon red pepper flakes
3 roasted red peppers, peeled, seeded and chopped
2 (28 ounce) cans plum tomatoes and their juices, crushed with your hands
1 (28 ounce) can crushed tomatoes
3 tablespoons freshly chopped flat-leaf parsley
3 tablespoons freshly chopped basil leaves
1 tablespoon freshly chopped oregano leaves
Salt and freshly ground black pepper
Honey, to taste
5 cups fresh dried breadcrumbs (made from dried day-old bread)
Butter, for greasing the dish
3 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh oregano leaves
1 tablespoon finely chopped fresh thyme leaves
Salt and freshly ground black pepper
6 large eggs, beaten
2 tablespoons water
2 to 3 medium eggplants (about 2 1/4 pounds), cut into 1 / 2-inch-thick round slices (need about 18 slices)
All-purpose flour, for dredging
Vegetable oil, for frying
Roasted Red Pepper Tomato Sauce
12 ounces grated mozzarella (not fresh), plus1 / 2 pound fresh mozzarella, thinly sliced
12 ounces grated fontina
3/4 cup grated Pecorino Romano

Directions : View recipe directions on foodnetwork.com
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