Eggplant Parmesan – a delicious recipe with eggplant, pasta sauce, Mozzarella cheese, olive oil, bread crumbs, plain yoghurt. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Peel eggplant and cut lengthwise into 1/2-inch slices.
2
Mix bread crumbs, cheeses and black pepper.
3
Mix yoghurt, Italian herbs, garlic powder and salt.
4
Dip eggplant slices into yoghurt mixture and then into bread crumb mixture to completely cover eggplant.
5
Hold aside remaining bread crumbs for later use.
6
Heat olive oil in frying pan.
7
Fry eggplant until both sides are brown. Remove onto flat surface and blot with paper towels.
8
Place eggplant into baking dish.
9
Cover with bread crumbs.
10
Cover with pasta sauce and grated Mozzarella cheese.
11
If necessary add another layer, ending with Mozzarella cheese.
12
Bake at 350u00b0 for 35 to 45 minutes.
13
Serve with pasta.
1818
kcal
Calories
56
g
Fat
256
g
Carbs
70
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 12 ingredients. The key ingredients include: 1 large eggplant, 48 oz. Ragu pasta sauce, 1/2 lb. Mozzarella cheese, grated, 1/2 c. olive oil, 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.
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