Easy Eggplant Parmigiana Recipe

Name: Easy Eggplant Parmigiana
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large eggplants; 1/2 to 1 c. bread crumbs; 1/2 c. grated Romano; 1 Tbsp. parsley; 1 Tbsp. basil; 1/2 tsp. black pepper; 1 egg; 1/4 c. milk; salt (optional); 1 lb. Mozzarella cheese, grated; your own favorite tomato sauce

Servings: persons

2 large eggplants
1/2 to 1 c. bread crumbs
1/2 c. grated Romano
1 Tbsp. parsley
1 Tbsp. basil
1/2 tsp. black pepper
1 egg
1/4 c. milk
salt (optional)
1 lb. Mozzarella cheese, grated
your own favorite tomato sauce

1
Wash, peel and slice eggplants into 1/4-inch slices.
2
Mix egg and milk and set aside.
3
Mix all other ingredients.
4
Dip slices of eggplant into egg mixture, then into crumb mixture.
5
Lay flat on a greased cookie sheet and bake at 350u00b0 for 20 minutes.
6
Turn once. Spoon a little sauce on the bottom of a large casserole dish. Layer slices of eggplant, sauce and grated Mozzarella.
7
On top layer, sprinkle more sauce, Mozzarella and grated Romano cheese. Bake in a 350u00b0 oven for 30 or 40 minutes until bubbly.

377

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 11 ingredients. The key ingredients include: 2 large eggplants, 1/2 to 1 c. bread crumbs, 1/2 c. grated Romano, 1 Tbsp. parsley, and more.

Yes, Easy 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.

Easy Eggplant Parmigiana

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