Eggplant Italian Recipe

Name: Eggplant Italian
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large eggplant; 2/3 c. fine bread crumbs; 1 tsp. ground oregano; 1/4 c. grated Parmesan cheese; sliced Mozzarella cheese; 1 egg, beaten; hot salad oil; 2 Tbsp. chopped parsley; 1 (8 oz.) can tomato sauce; salt and pepper to taste

Servings: persons

1 large eggplant
2/3 c. fine bread crumbs
1 tsp. ground oregano
1/4 c. grated Parmesan cheese
sliced Mozzarella cheese
1 egg, beaten
hot salad oil
2 Tbsp. chopped parsley
1 (8 oz.) can tomato sauce
salt and pepper to taste

1
Peel eggplant; cut into 1/2-inch slices.
2
Dip slices into egg and coat with bread crumbs.
3
Saute in hot salad oil until lightly browned on both sides.
4
Overlap slices in a greased 10 x 6 x 2-inch baking dish.
5
Sprinkle with salt, pepper, oregano, parsley and Parmesan cheese.
6
Pour tomato sauce over eggplant slices. Cover with Mozzarella cheese slices.
7
Bake in a 350u00b0 oven for 20 minutes.

117

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 large eggplant, 2/3 c. fine bread crumbs, 1 tsp. ground oregano, 1/4 c. grated Parmesan cheese, and more.

Yes, Eggplant Italian 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 Italian

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