Perfect Eggplant (Aubergine) Parmesan Secrets
150 mins (prep 60, cooking 90)
10 ingredients
6-8 servings
I don't like mushy eggplant so had to develop my own recipe. I've checked in Zaar and although there are some close to mine, there is just enough difference to make it worthwhile posting. When I'm having spaghetti, I always make enough sauce and freeze it so that I can have eggplant the following week or so. I don't peel eggplant but that's your choice.

Categories:  side-dish , european , italian , main-dish , comfort-food , taste~mood , <-4-hours , brunch , vegetable , time-to-make ,
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Serving Size (248.24 g)
Servings 6
Amount per Serving
Calories 714.26 Calories from Fat 137.07
% Daily Value *
Total Fat 15.23g 140.57%
Saturated Fat 2.74g 82.08%
Trans Fat 0.0g %
Cholesterol 25.24mg 50.47%
Sodium 1683.43mg 420.86%
Total Carbohydrate 84.69g 169.39%
Dietary Fiber 6.24 g 149.78%
Sugars 6.99 g %
Protein 58.07g 696.82%
Vitamin A 599.21IU% Vitamin C 0.0mg%
Calcium 1442.05mg% Iron 6.13mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
medium eggplants, pasta sauce