Mama Bruce's Eggplant Parmesan Recipe

Oct 27, 2011 @ 3:59 PM
Posted by Jane Bruce, The Daily Meal Staff

Nutrition

Cal/Serving: 364
Daily Value: 18%
Servings: 6

High-Fiber
Vegetarian

Fat	14g	22%
Saturated	8g	40%
Trans	0g	0%
Carbs	42g	14%
Fiber	9g	37%
Sugars	14g	0%
Protein	20g	41%
Cholesterol	71mg	24%
Sodium	1525mg	64%
Calcium	408mg	41%
Magnesium	77mg	19%
Potassium	1122mg	32%
Iron	4mg	21%
Zinc	2mg	15%
Vitamin A	1325IU	27%
Vitamin C	18mg	29%
Thiamin (B1)	0mg	19%
Riboflavin (B2)	0mg	24%
Niacin (B3)	4mg	22%
Vitamin B6	0mg	19%
Folic Acid (B9)	86µg	21%
Vitamin B12	1µg	9%
Vitamin D	0µg	0%
Vitamin E	4mg	18%
Vitamin K	13µg	17%
Fatty acids, total monounsaturated	4g	0%
Fatty acids, total polyunsaturated	1g	0%

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Jane Bruce

Eggplant parmesan was a staple in my house growing up. I've always known I could never make it as good as my mother because, well, can anyone ever make anything as good as their own mother? Nevertheless, I make eggplant parmesan because I love it. Even if it didn't come from the kitchen of my childhood, it's delicious.

Click here to see Cozy Comfort Food Recipes.

INGREDIENTS

2 eggplants, cut in 1/4-inch rounds
5 cups tomato sauce*
1 egg
2 tablespoons water
1/2 cup flour
1 cup breadcrumbs
8 ounces mozzarella cheese, grated
1/2 cup parmesan cheese

DIRECTIONS

Preheat the oven to 350 degrees. In a 9-by-12-inch baking dish, spread the tomato sauce evenly across the bottom of the pan.

Combine the egg and water together in a bowl. Then, to bread the eggplant, coat both sides with flour, followed by the water and egg mixture, and then the breadcrumbs. Lay a few slices of eggplant on top of the sauce. Cover the eggplant layer with some of the mozzarella. Layer more sauce on top of the cheese and repeat for 3 layers, or until your ingredients run out. Sprinkle parmesan cheese over the top to finish. Place the dish in the oven and let bake for about 30 minutes, or until the cheese is slightly browned.