Cheesy Eggplant Parmigiana Recipe

Name: Cheesy Eggplant Parmigiana
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 small eggplant unpeeled, cut up; 2 large eggs lightly beaten; 1 1/2 cups bread crumbs; 1/2 teaspoon salt; ⅛ teaspoon black pepper; 1 each garlic cloves peeled and halved; 3/4 cup olive oil; 20 ounces tomatoes, canned; ⅓ cup tomato paste; 2 tablespoons basil minced; 1 teaspoon salt; ⅛ teaspoon black pepper; 1 cup parmesan, parmigiano-reggiano cheese, grated grated; 1/2 pound mozzarella cheese

Servings: persons

2 small eggplant unpeeled, cut up
2 large eggs lightly beaten
1 1/2 cups bread crumbs
1/2 teaspoon salt
⅛ teaspoon black pepper
1 each garlic cloves peeled and halved
3/4 cup olive oil
20 ounces tomatoes, canned
⅓ cup tomato paste
2 tablespoons basil minced
1 teaspoon salt
⅛ teaspoon black pepper
1 cup parmesan, parmigiano-reggiano cheese, grated grated
1/2 pound mozzarella cheese

1
DIP EGGPLANT SLICES IN EGGS, then in bread crumbs seasoned with salt and pepper.
2
Refrigerate 20 minutes.
3
In a large saucepan, saute garlic in 2 tablespoons oil for 1 to 2 minutes.
4
Remove garlic and add tomatoes, tomato paste, basil, salt and pepper.
5
Cover and simmer 30 minutes.
6
Preheat oven to 350F (180C).
7
Brown eggplant in 1/4 inch oil in a large skillet.
8
Drain on paper towels.
9
Put a thin layer of tomato sauce into a baking dish and layer eggplant, sauce, Parmesan and mozzarella, alternately.
10
End with mozzarella on top.
11
Bake, uncovered, for 30 minutes.

811

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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 14 ingredients. The key ingredients include: 2 small eggplant unpeeled, cut up, 2 large eggs lightly beaten, 1 1/2 cups bread crumbs, 1/2 teaspoon salt, and more.

Yes, Cheesy Eggplant Parmigiana 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.

Cheesy Eggplant Parmigiana

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