Eggplant Parmesan Recipe

Name: Eggplant Parmesan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. olive oil; 1 clove garlic, minced; 1 large onion, diced; 5 c. canned tomatoes; 1/2 tsp. basil; salt and pepper to taste; 1 c. milk; 1 c. flour; 2 eggs, beaten; 2 medium eggplants, cut in 1/2-inch slices; 1 c. Parmesan cheese; 8 oz. Mozzarella cheese; 1/4 c. butter

Servings: persons

2 c. olive oil
1 clove garlic, minced
1 large onion, diced
5 c. canned tomatoes
1/2 tsp. basil
salt and pepper to taste
1 c. milk
1 c. flour
2 eggs, beaten
2 medium eggplants, cut in 1/2-inch slices
1 c. Parmesan cheese
8 oz. Mozzarella cheese
1/4 c. butter

1
Heat 1/4 cup oil in skillet.
2
Saute garlic and onion.
3
Add tomatoes, basil, salt and pepper.
4
Cook, covered, stirring for 30 minutes.
5
Make batter with flour, eggs and milk.
6
Dip eggplant in batter and fry in hot shallow oil until browned on each side.
7
Add more oil after each frying.
8
Arrange in layers in casserole; eggplant, sauce and cheese.
9
Sprinkle each layer with salt and pepper and dot with butter.
10
Bake in preheated oven at 350u00b0 for 30 minutes.

1987

kcal

Calories

167

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 13 ingredients. The key ingredients include: 2 c. olive oil, 1 clove garlic, minced, 1 large onion, diced, 5 c. canned 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.

Eggplant Parmesan

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