Baked Eggplant Italiano Recipe

Name: Baked Eggplant Italiano Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 x eggplant - (abt 1 1/4 lbs) Salt Flour; 2 x Large eggs well beaten Veg. oil; 1 1/2 c. shredded mozzarella cheese divided; 1 can Spam luncheon meat - (7 ounce) diced; 1 c. Marinara Sauce (see below); 1/4 c. minced onion; 2 Tbsp. red wine; 1/4 c. minced celery; 1/4 tsp basil; 1 x garlic clove chopped; 1/4 tsp oregano; 1 Tbsp. pure vegetable oil; 1/4 tsp salt; 1 can tomato sauce - (15 ounce); 1 x bay leaf

Servings: persons

1 x eggplant - (abt 1 1/4 lbs) Salt Flour
2 x Large eggs well beaten Veg. oil
1 1/2 c. shredded mozzarella cheese divided
1 can Spam luncheon meat - (7 ounce) diced
1 c. Marinara Sauce (see below)
1/4 c. minced onion
2 Tbsp. red wine
1/4 c. minced celery
1/4 tsp basil
1 x garlic clove chopped
1/4 tsp oregano
1 Tbsp. pure vegetable oil
1/4 tsp salt
1 can tomato sauce - (15 ounce)
1 x bay leaf

1
Cut unpeeled eggplant lengthwise in 1/4-inch slices.
2
Lightly salt and place on plate; place a baking pan filled with heavy cans on top of eggplant.
3
Let stand 1 hour; drain off accumulated liquid.
4
Dip each slice in flour, then into beaten Large eggs.
5
Saute/fry in oil in large skillet, a few slices at a time, till browned on both sides.
6
Drain on paper towel.
7
Reserve about 1/3 c. mozzarella cheese; combine remaining cheese with Spam.
8
Spread about 2 Tbsp.
9
sauce over bottom of lightly-greased 1-qt baking dish.
10
Cover with a layer of eggplant.
11
Add in layer of Spam mix; spread with sauce.
12
Repeat layers ending with sauce.
13
Sprinkle with reserved cheese.
14
Bake in 400 degrees oven 15 min, or possibly till mix is warm and cheese melts on top.
15
Let stand 5 min before cutting.
16
For Marinara Sauce: In a medium saucepan, saute/fry onion, celery, and garlic in oil.
17
Add in remaining ingredients and simmer 15 min.
18
Nice to know: You'll have an extra c. of sauce.
19
Freeze it and use another day for Rice Stuffing.

427

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 1 x eggplant - (abt 1 1/4 lbs) Salt Flour, 2 x Large eggs well beaten Veg. oil, 1 1/2 c. shredded mozzarella cheese divided, 1 can Spam luncheon meat - (7 ounce) diced, and more.

Yes, Baked Eggplant Italiano Recipe 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.

That's it — enjoy your meal!

Baked Eggplant Italiano Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions