Contributed By: bluther
Readers Digest Quick & Delicious Cookbook
This favorite would go well as a side dish with chicken or veal, just cut the serving size in half (to serve 8).
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Total Preparation Time: Less than 15 minutes
Ingredients: Vegetables
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 4
Origin: Italian
Special Features: Quick to Prepare (under 30 minutes)
Nutrition Content: Good Source of Calcium
Meal Type: Entree
Ingredients
1 Medium-size eggplant (about 1 lb)
1 large egg
2 tablespoons Water
1/3 cup All-purpose flour
1/2 teaspoon Dried oregano, crumbled
4 tablespoons Vegetable oil, divided
1/3 cup Grated Parmesan cheese
1 cup Prepared plain spaghetti sauce
4 oz Mozzarella cheese, coarsely grated (1 cup)
Preparation
1. Peel eggplant and cut it crosswise into 1/2-inch thick slices. In a pie plate, beat egg with water. On a sheet of wax paper, combine flour and oregano. Dip the eggplant slices first into the egg mixture, then into the flour mixture, shaking off the excess.
2. In a large skillet, heat 2 tablespoons oil over moderately high heat. Add enough eggplant to cover the bottom of the skillet without crowding; cook until golden brown, turning once, about 3 minutes on each side. Drain the eggplant on paper towels.
3. Add the remaining 2 tablespoons of oil to the skillet; cook the remaining eggplant until golden, and drain.
4. Wipe out the skillet with paper towels. Return the eggplant slices to the skillet, overlapping to fit if necessary. Sprinkle with Parmesan cheese. Top with spaghetti sauce and mozzarella cheese. Cover and cook over moderately low heat until heated through, 5 to 7 minutes. Spoon the eggplant onto plates, and serve immediately.
Cook's Notes
Nutrition Information
Calories: 356
;
Total Fat: 24 g
;
Saturated Fat: 6g
;
Polyunsaturated Fat: 10 g
;
Carbohydrates: 22 g
;
Protein: 15 g
;
Vitamin A: 637 IU
;
Vitamin C: 3 mg
;
Calcium: 331 mg
;
Sodium: 713 mg
;
Iron: 2 mg
;
Fiber: 4 g