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 beaten egg; ¼ cup skim milk; ⅛ teaspoon pepper; 1 cup crushed saltine crackers (28 crackers); ¼ cup grated parmesan cheese; 2 tablespoons dried parsley flakes; 1 medium eggplant, sliced 1/4 inch thick (1 lb total); nonstick cooking spray; 1 (15 ounce) can tomato sauce; ½ teaspoon dried oregano, crushed; 1 garlic clove, minced; ¾ cup shredded part-skim mozzarella cheese (3 oz)

Servings: persons

1 beaten egg
¼ cup skim milk
⅛ teaspoon pepper
1 cup crushed saltine crackers (28 crackers)
¼ cup grated parmesan cheese
2 tablespoons dried parsley flakes
1 medium eggplant, sliced 1/4 inch thick (1 lb total)
nonstick cooking spray
1 (15 ounce) can tomato sauce
½ teaspoon dried oregano, crushed
1 garlic clove, minced
¾ cup shredded part-skim mozzarella cheese (3 oz)

1
In a small bowl combine egg, milk and pepper.
2
In another bowl stir together cracker crumbs, parmesan cheese and dried parsley flakes.
3
Dip eggplant slices in the milk mixture to coat, then dip both sides in the cracker mixture.
4
Lightly coat a 2 quart rectangular baking dish with cooking spray.
5
Arrange eggplant in dish.
6
In a bowl stir together tomato sauce, oregano and garlic; pour over eggplant.
7
Bake covered at 350 F for 40 minutes or until eggplant is tender.
8
Sprinkle with mozzarella cheese.
9
Bake uncovered for 10 more minutes.

179

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 12 ingredients. The key ingredients include: 1 beaten egg, ¼ cup skim milk, ⅛ teaspoon pepper, 1 cup crushed saltine crackers (28 crackers), 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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