Eggplant (Aubergine) Parmesan Recipe

Name: Eggplant (Aubergine) Parmesan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 eggplant, washed and sliced into 8 1/2 inch slices, i use the nicer ones from the center and work my way out; 2 cups mozzarella-parmesan cheese blend; 1 egg; 1/2 cup milk; 1 1/2 cups breadcrumbs, seasoned with garlic powder; salt; pepper; 1 cup olive oil; 2 cups spaghetti sauce; cooked pasta

Servings: persons

1 eggplant, washed and sliced into 8 1/2 inch slices, i use the nicer ones from the center and work my way out
2 cups mozzarella-parmesan cheese blend
1 egg
1/2 cup milk
1 1/2 cups breadcrumbs, seasoned with garlic powder
salt
pepper
1 cup olive oil
2 cups spaghetti sauce
cooked pasta

1
preheat oven to 350 degrees.
2
mix egg and milk together in bowl, blend.
3
heat olive oil in med frying pan.
4
dip eggplant slices into egg/milk mixture.
5
dip eggplant into breadcrumbs.
6
place 4 slices at a time, into olive oil in frying pan.
7
fry eggplant on each side, until each side is golden brown (you want them crispy, not mushy).
8
remove eggplant from skillet, and place on paper towels to drain excess oil.
9
repeat dipping and frying proces with other 4 eggplant slices.
10
place 1/2 cup spaghetti sauce into 9x13 casserole dish.
11
place eggplant into bottom of cassserole.
12
pour spaghetti sauce over top of eggplant.
13
sprinkle mozzarella/parmesan cheese over top of spaghetti sauce.
14
bake in 350 degree oven for 30 minutes or until cheese is melted.
15
serve over pasta if desired.

883

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 eggplant, washed and sliced into 8 1/2 inch slices, i use the nicer ones from the center and work my way out, 2 cups mozzarella-parmesan cheese blend, 1 egg, 1/2 cup milk, and more.

Yes, Eggplant (Aubergine) Parmesan 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.

Eggplant (Aubergine) Parmesan

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