Eggplant Italiano Recipe

Name: Eggplant Italiano
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 to 2 round medium eggplants; flour; bread crumbs; salt; pepper; sliced garlic; approximately 1 1/2 qt. spaghetti sauce; Romano cheese, grated; 1/2 lb. Cheddar cheese; 1/2 lb. Mozzarella cheese; oil to fry; 2 to 3 eggs

Servings: persons

1 to 2 round medium eggplants
flour
bread crumbs
salt
pepper
sliced garlic
approximately 1 1/2 qt. spaghetti sauce
Romano cheese, grated
1/2 lb. Cheddar cheese
1/2 lb. Mozzarella cheese
oil to fry
2 to 3 eggs

1
["Remove skin", "from", "eggplant; slice", "1/8-inch", "thick. Place slices on salted wet paper towel (top", "and bottom)", "for 1/2 hour.", "Rinse", "slices", "under cold water.", "Dip", "slices", "in flour, then beaten", "eggs", "(which", "contains garlic, salt, black pepper and parsley", "flakes).", "Dip in bread crumbs.", "Brown both sides in oil; cool.", "Layer casserole dish.", "Put some spaghetti sauce on bottom of dish.", "Layer eggplant, cheese (Mozzarella and Cheddar), grated Romano", "and sauce until used up.", "Cover; bake at 350u00b0 for 45 minutes", "to", "1 hour.", "Cool for 1/2 hour, slice and eat."]

464

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 to 2 round medium eggplants, flour, bread crumbs, salt, and more.

Yes, Eggplant Italiano 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 Italiano

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