Eggplant Parmesan

Name: Eggplant Parmesan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lb. eggplant; 2 Tbsp. olive oil; 1/2 c. onions, chopped; 2 c. tomatoes; 3 Tbsp. tomato paste; 1/4 c. olive oil; 1 tsp. basil; 1 tsp. sugar; 1/2 tsp. salt; pepper to taste; 6 oz. sliced Mozzarella cheese; Parmesan cheese

Eats Now Editorial Team · 401 kcal · Vegetarian

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Eggplant Parmesan – a delicious recipe with eggplant, olive oil, onions, tomatoes, tomato paste, olive oil. Easy to follow and perfect for any occasion.

Serves 4 Vegetarian

Servings: persons

1 1/2 lb. eggplant
2 Tbsp. olive oil
1/2 c. onions, chopped
2 c. tomatoes
3 Tbsp. tomato paste
1/4 c. olive oil
1 tsp. basil
1 tsp. sugar
1/2 tsp. salt
pepper to taste
6 oz. sliced Mozzarella cheese
Parmesan cheese

1
Peel eggplant and cut into one-half inch slices.
2
Salt each piece, stack and let stand one hour while sauce is cooking.
3
Juice will come from eggplant in this manner.

401

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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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 lb. eggplant, 2 Tbsp. olive oil, 1/2 c. onions, chopped, 2 c. tomatoes, 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.

Quick Info

Servings
4 servings
Calories
401 kcal
Category
Vegetarian

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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