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Division of Marketing and Development
Florida Department of Agriculture and Consumer Services
Mayo Building, M-9
407 South Calhoun Street
Tallahassee, FL 32399-0800
(850) 617-7300

Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner

Florida Vegetable Recipe

Eggplant Parmesan II

3 eggplant
3 eggs
2 cups Italian bread crumbs
1/2 cup olive oil
3 26-ounce jars tomato sauce
16 ounces mozzarella cheese
1/2 cup Parmesan cheese, grated

Peel and slice eggplant 1/2-inch thick. Dip eggplant in beaten egg and cover in bread crumbs. In a frying pan, brown the eggplant on both sides in heated olive oil. Drain eggplant on paper towels. Cover the bottom of a large baking dish with layer of tomato sauce. Place a layer of the eggplant on top of the sauce. Cover the eggplant with a layer of mozzarella cheese. Repeat layers of sauce, eggplant and cheese, topping with Parmesan cheese. Bake uncovered at 325 degrees F for 30 minutes or until bubbling. Let stand for 15 minutes before serving.

12 servings

Nutritional Values Per Serving
Calories 288, Calories From Fat 158, Total Fat 18g, Saturated Fat 4g, Trans Fatty Acid 0, Cholesterol 66mg, Total Carbohydrates 22g, Protein 11g, Omega 3 Fatty Acid 0.12g

Look for "Fresh from Florida" ingredients at your grocery store.

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