3.09091
88 ratings

Mama Bruce's Eggplant Parmesan

Eggplant Parmesan
Jane Bruce

Eggplant Parmesan

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.

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Ready in
1 h
6
Servings
371
Calories Per Serving

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.

Nutritional Facts
Servings6
Calories Per Serving371
Total Fat14g22%
Sugar15gN/A
Saturated8g40%
Cholesterol67mg22%
Protein20g40%
Carbs44g15%
Vitamin A152µg17%
Vitamin B120.5µg8.6%
Vitamin B60.4mg21.2%
Vitamin C18mg31%
Vitamin D0.4µg0.1%
Vitamin E4mg18%
Vitamin K14µg18%
Calcium413mg41%
Fiber10g39%
Folate (food)73µgN/A
Folate equivalent (total)98µg24%
Folic acid15µgN/A
Iron4mg20%
Magnesium79mg20%
Monounsaturated4gN/A
Niacin (B3)5mg23%
Phosphorus375mg54%
Polyunsaturated1gN/A
Potassium1118mg32%
Riboflavin (B2)0.4mg26.1%
Sodium1512mg63%
Thiamin (B1)0.3mg21.3%
Zinc2mg16%