Eggplant (Aubergine) Parmesan – a delicious recipe with eggplant, salt, eggs, cracker crumbs, vegetable oil, spaghetti sauce. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Peel eggplant, and cut into 1/4 inch slices/ Sprinkle both sides of slices with salt, let stand 30 minutes.
2
RInse eggplant, and pat dry.
3
Dip eggplant in egg, coat with cracker crumbs.
4
Fry a few slices at a time in hot oil until golden brown.
5
Drain on paper towels.
6
Cook spaghetti sauce in in a saucepan over medium heat, until thoroughly heated; stir occasionally.
7
Place half of eggplant slices in a lightly greased 13 x 9 inch baking dish; spread half of spaghetti sauce over eggplant.
8
Top with half each of mozzarella and Parmesan cheese.
9
repeat layers.
10
Bake at 350F for 40 to 45 minutes or until eggplant is tender.
11
Let it stand 10 minutes before serving.
290
kcal
Calories
18
g
Fat
5
g
Carbs
27
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 large eggplant, salt, 2 eggs, beaten, 1 ¼ cups cracker crumbs, 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.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
