Beef Parmigiana Recipe

Name: Beef Parmigiana
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 ounces flat iron steaks beef; 1/4 cup all purpose flour; 1 egg; 1/2 cup breadcrumbs; 1/4 cup oil; 16 ounces tomato pasta sauce; 12 ounces roasted eggplant jarred, drained; 4 1/2 ounces mozzarella grated; 1 ounce Parmesan grated; vegetables Steamed, to serve

Servings: persons

5 ounces flat iron steaks beef
1/4 cup all purpose flour
1 egg
1/2 cup breadcrumbs
1/4 cup oil
16 ounces tomato pasta sauce
12 ounces roasted eggplant jarred, drained
4 1/2 ounces mozzarella grated
1 ounce Parmesan grated
vegetables Steamed, to serve

1
Place beef between layers of plastic wrap or parchment paper. Using a meat mallet or rolling pin, gently flatten until 1/4 inch thick. Place flour in a shallow bowl. Whisk egg with 1 tbsp water in a small bowl. Place breadcrumbs in a shallow bowl. Toss beef in flour to coat; shake of excess. Dip in egg, then breadcrumbs. Cover with plastic wrap and chill 15 mins.
2
Preheat oven to 350u00b0F. Heat oil in large frying pan over moderate heat. Cook beef 3 mins each side or until golden. Drain on paper towels.
3
Spread half the pasta sauce over base of a 10 x 12 inch baking dish. Place beef, in a single layer, over tomato sauce. Top each steak with remaining sauce and eggplant; sprinkle with cheese. Bake 20-25 mins or until cheese is golden. Serve with vegetables.

498

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: 5 ounces flat iron steaks beef, 1/4 cup all purpose flour, 1 egg, 1/2 cup breadcrumbs, and more.

Yes, Beef Parmigiana falls under the Pasta & Noodles 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.

Beef Parmigiana

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