* Exported from MasterCook *
Skillet Eggplant Parmesan
Recipe By :Family Circle Magazine
Serving Size : 6 Preparation Time :0:00
Categories : New Recipe Regular Savory
Amount Measure Ingredient -- Preparation Method
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1 1/2 pounds eggplant -- unpeeled, 1/4-inch slices
2 eggs -- lightly beaten or more as needed
1 cup packaged seasoned bread crumbs -- or more as needed
4 tablespoons olive oil
1 26 oz jar marinara sauce
1/2 teaspoon salt
1/2 teaspoon dried Italian seasoning
1/4 teaspoon red pepper flakes
4 ripe plum tomatoes -- seeded and chopped
2 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1. Dip eggplant slices into egg; coat with crumbs.
2. Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Cook eggplant in 3 batches until browned, 2 minutes each side; add oil as needed. Transfer to plate.
3. Let skillet cool slightly; wipe clean. Spread 3/4 cup marinara sauce in skillet; arrange half of eggplant on top.
4. Mix salt, Italian seasoning, pepper flakes and tomatoes in bowl. Spoon half over eggplant; top with 1 cup marinara sauce. Sprinkle with 1 1/2 cups mozzarella, 2 tablespoons Parmesan. Repeat layering, placing mozzarella in mounds on top so each serving will have a portion. Cover skillet; simmer 20 minutes, until heated through and cheese is melted.
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Per Serving (excluding unknown items): 413 Calories; 24g Fat (52.0% calories from fat); 17g Protein; 33g Carbohydrate; 6g Dietary Fiber; 99mg Cholesterol; 1458mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 4 Fat.
NOTES : Nutrient Value Per Serving:
407 calories, 24 g fat (8 g saturated), 16 g protein, 34 g carbohydrate, 6 g fiber, 1,414 mg sodium, 105 mg cholesterol.
This can be made lowfat by using egg substitute, omitting the ovive oil, baking the eggplant @ 400° for about 15- 20 minutes before placeing in the skillet, using lowfat marinara sauce, using lowfat cheese and less of it, and omiting the Parmesam cheese.
237 Calories; 7g Fat (24.6% calories from fat); 13g Protein; 33g Carbohydrate; 6g Dietary Fiber; 11mg Cholesterol; 1348mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 1 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0