Eggplant Parm, Nonnas Way – a delicious recipe with eggplants, potatoes, tomato sauce basic, mozzarella, olive oil. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Oven at 385 degrees.
2
In a large saute pan, over medium high heat, add enough oil to generously cover the bottom of the pan, you are going to shallow fry the potatoes first. Slice the potatoes to about a 1/4 inch thickness. Fry on each side until just lightly golden, does not have to be cooked through.
3
Season with salt and pepper right out of the oil. Lay the potatoes on paper towels to absorb any extra oils.
4
Cut the eggplant into thick rounds. *Eggplant is one of those veggies that will soak up tons of oil so you want to start with minimal oil in the pan* Cook until lightly golden on each side, you do not want to over cook because it will fall apart. Season lightly with salt and pepper.
5
Time to layer! Start with a layer of sauce, continue with a layer of potatoes, eggplant then mozzarella. Continue until all the potatoes and eggplant are used, ending with sauce then mozzarella. Bake for approx 25-30 minutes until bubbly and the cheese is beautifully golden!
403
kcal
Calories
19
g
Fat
24
g
Carbs
35
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.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 4 eggplants peeled, 2 russet potatoes peeled, 2 cups tomato sauce basic, 1 pound fresh mozzarella, and more.
Yes, Eggplant Parm, Nonnas Way 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.
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