Eggplant Parmesan Recipe

Name: Eggplant Parmesan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 tablespoons olive oil, divided; 1 garlic clove, minced; 1 teaspoon dried oregano; 1/4 teaspoon crushed red pepper; 2 (14.5-ounce) cans no salt-added whole tomatoes, undrained and coarsely chopped; 1/4 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 4 Japanese eggplants, cut in half lengthwise (about 2 pounds); Cooking spray; 1/2 cup grated Parmesan cheese; 1/3 cup dry breadcrumbs

Servings: persons

1 1/2 tablespoons olive oil, divided
1 garlic clove, minced
1 teaspoon dried oregano
1/4 teaspoon crushed red pepper
2 (14.5-ounce) cans no salt-added whole tomatoes, undrained and coarsely chopped
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 Japanese eggplants, cut in half lengthwise (about 2 pounds)
Cooking spray
1/2 cup grated Parmesan cheese
1/3 cup dry breadcrumbs

1
Preheat broiler.
2
Heat 1 1/2 teaspoons oil in a medium saucepan over medium heat. Add garlic; cook 2 minutes or until fragrant, stirring occasionally. Add oregano, red pepper, and tomatoes; simmer 5 minutes or until thick. Add salt and black pepper; keep warm.
3
Place eggplant halves, cut sides up, in bottom of a broiler pan coated with cooking spray. Brush evenly with remaining 1 tablespoon oil. Broil 5 minutes or until slightly browned and tender. Spoon 1/2 cup tomato mixture over each eggplant half; top each half with 1 tablespoon cheese and about 2 teaspoons breadcrumbs. Broil 5 minutes or until cheese is browned.

208

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: 1 1/2 tablespoons olive oil, divided, 1 garlic clove, minced, 1 teaspoon dried oregano, 1/4 teaspoon crushed red pepper, 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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