Eggplant Parmesan Recipe

Name: Eggplant Parmesan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium eggplants; 1/4 c. salad oil; 2 cloves garlic, finely chopped; 2 Tbsp. flour; 2 (1 lb.) cans stewed tomatoes (undrained); 2 tsp. salt; 2 tsp. sugar; 1 tsp. paprika; 1/8 tsp. pepper; 1/8 tsp. dried basil leaves; 1/2 c. grated Parmesan cheese

Servings: persons

2 medium eggplants
1/4 c. salad oil
2 cloves garlic, finely chopped
2 Tbsp. flour
2 (1 lb.) cans stewed tomatoes (undrained)
2 tsp. salt
2 tsp. sugar
1 tsp. paprika
1/8 tsp. pepper
1/8 tsp. dried basil leaves
1/2 c. grated Parmesan cheese

1
Preheat oven to 375u00b0.
2
Lightly grease a 2 quart casserole dish.
3
Wash and peel eggplant.
4
Cut into 2-inch cubes.
5
Simmer covered in small amount of water (salted) for 10 minutes.
6
Drain. Meanwhile, in hot oil skillet, saute garlic until golden brown, about 3 minutes.
7
Remove from heat.
8
Stir in flour, tomatoes, salt, sugar, paprika, pepper and basil.
9
Cook, stirring over medium heat until mixture boils and is slightly thickened.
10
In prepared casserole, layer eggplant alternately with tomato mixture.
11
Top with grated cheese.
12
Bake 20 minutes or until top is slightly browned.

324

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 11 ingredients. The key ingredients include: 2 medium eggplants, 1/4 c. salad oil, 2 cloves garlic, finely chopped, 2 Tbsp. flour, and more.

Yes, Eggplant 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 Parmesan

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