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Bonnie Bekken: "Have been making eggplant Parmigiana for about fi…" Read More
12Ingredients
┅Seconds
680Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 eggplant (large, cut into thin slices lengthwise)
- olive oil
- 1 lb. mozzarella cheese (sliced or grated)
- 1 cup grated Parmesan cheese
- 1/4 cup fresh basil (roughly chopped)
- salt (to taste)
- pepper (to taste)
- 1 whole garlic (bulb of)
- olive oil
- 28 oz. chopped tomatoes (can of)
- 1 cup chicken broth
- 1 carrot
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NutritionView More
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680Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories680Calories from Fat390 |
% DAILY VALUE |
Total Fat43g66% |
Saturated Fat20g100% |
Trans Fat |
Cholesterol110mg37% |
Sodium1340mg56% |
Potassium1180mg34% |
Protein42g |
Calories from Fat390 |
% DAILY VALUE |
Total Carbohydrate34g11% |
Dietary Fiber8g32% |
Sugars11g |
Vitamin A110% |
Vitamin C70% |
Calcium100% |
Iron10% |
* 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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Reviews(1)
Bonnie Bekken 2 years ago
Have been making eggplant Parmigiana for about five decades, but it had been almost two years because of pandemic availability of some ingredients, so thought I’d better check recipes to find one with familiar ingredients.
This was it, except for the broth. This recipe is FINE. Instead of broth, I subbed an 16 ounce jar of Mediterranean eggplant appetizer, a favorite staple of mine.