Eggplant Parmesan Recipe

Name: Eggplant Parmesan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 1 large eggplant, sliced about 1/3 inch thick; 1/2 cup oil; 2 large eggs, beaten; 1/2 cup parmesan cheese; 1 cup dry breadcrumbs or 1 cup crushed saltine; 1 medium onion, diced; 1 tablespoon salt; 1 1/2 teaspoons pepper; 1/2 cup sugar; 2 (6 ounce) cans tomato paste; 3 cups hot water; 1/2 lb mozzarella cheese or 1/2 lb monterey jack cheese, shredded

Servings: persons

1 large eggplant, sliced about 1/3 inch thick
1/2 cup oil
2 large eggs, beaten
1/2 cup parmesan cheese
1 cup dry breadcrumbs or 1 cup crushed saltine
1 medium onion, diced
1 tablespoon salt
1 1/2 teaspoons pepper
1/2 cup sugar
2 (6 ounce) cans tomato paste
3 cups hot water
1/2 lb mozzarella cheese or 1/2 lb monterey jack cheese, shredded

1
Dip eggplant into beaten egg, then into a mixture of bread crumbs and parmesan cheese.
2
Brown in oil on both sides and transfer onto plate with paper towels to absorb excess oil.
3
In remaining oil, brown onion, then add tomato paste, hot water, and seasonings.
4
Cook for 5 minutes.
5
Pour a third of the sauce on the bottom of a 9x13 baking dish.
6
Put a layer of eggplant over the sauce, and put on 1/3 the cheese, more parmesan if wanted, 1/3 more sauce, and then repeat, making sure you end with sauce.
7
Cover and bake at 350 degrees for 1 and a half hours.

No nutrition data on file — estimate from the ingredient list.

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 12 ingredients. The key ingredients include: 1 large eggplant, sliced about 1/3 inch thick, 1/2 cup oil, 2 large eggs, beaten, 1/2 cup parmesan cheese, 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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