Baked Eggplant Recipe

Name: Baked Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (1 lb.) eggplant or 2 small; 2 eggs; 3/4 c. flour; 1/4 tsp. pepper; 1/4 tsp. paprika; 3 c. spaghetti sauce; 1/2 tsp. basil; 1 tsp. parsley; 1/4 lb. Mozzarella cheese; 2 Tbsp. Romano or Parmesan cheese, grated

Servings: persons

1 (1 lb.) eggplant or 2 small
2 eggs
3/4 c. flour
1/4 tsp. pepper
1/4 tsp. paprika
3 c. spaghetti sauce
1/2 tsp. basil
1 tsp. parsley
1/4 lb. Mozzarella cheese
2 Tbsp. Romano or Parmesan cheese, grated

1
Wash eggplant and slice about 1/4-inch thick.
2
Beat 2 eggs in bowl.
3
In another bowl, put flour and paprika; mix well.
4
In skillet, put enough cooking oil to cover eggplant.
5
Dip eggplant in egg and then in flour mixture and fry until lightly browned on both sides.
6
Layer in shallow baking dish as follows:
7
layer of browned eggplant, cover with Mozzarella cheese and sprinkle with grated cheese, parsley and basil.
8
Pour tomato sauce over this.
9
Layer again in same order.
10
Bake in a 350u00b0 oven for 15 or 20 minutes.

355

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 (1 lb.) eggplant or 2 small, 2 eggs, 3/4 c. flour, 1/4 tsp. pepper, and more.

Yes, Baked Eggplant falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Eggplant

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