Eggplant Parmesan Recipe

Name: Eggplant Parmesan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons balsamic vinegar; 1 tablespoon olive oil; ½ teaspoon salt; ¼ teaspoon sugar; ½ teaspoon dried oregano; ½ teaspoon ground black pepper; 2 slender Japanese eggplants, peeled and sliced; 12 lb fresh mushrooms (I have used canned, when I didn't have fresh mushrooms on hand); ½ cup grated parmesan cheese, divided; 2 cups mozzarella cheese, divided; 1 (26 ounce) jar spaghetti sauce; additional parmesan and mozzarella cheese (to garnish)

Servings: persons

3 tablespoons balsamic vinegar
1 tablespoon olive oil
½ teaspoon salt
¼ teaspoon sugar
½ teaspoon dried oregano
½ teaspoon ground black pepper
2 slender Japanese eggplants, peeled and sliced
12 lb fresh mushrooms (I have used canned, when I didn't have fresh mushrooms on hand)
½ cup grated parmesan cheese, divided
2 cups mozzarella cheese, divided
1 (26 ounce) jar spaghetti sauce
additional parmesan and mozzarella cheese (to garnish)

1
Mix the first six ingredients in a small bowl.
2
Spray a 13x9 (or there about) with Pam spray.
3
Brush both sides of eggplant slices with the vinegar mixture, or just place the slices in the mixture and turn to coat.
4
Place 1/2 of the slices in prepared pan.
5
Spread 1/2 of the mushrooms over the eggplant.
6
Top with 1/2 of the grated parmesan and 1/2 of the mozzarella.
7
Repeat layers.
8
Top with Spaghetti Sauce.
9
Cover with aluminum for a bake at 400 degrees for 35 minutes.
10
Remove from oven.
11
Top with additional parmesan and mozzarella and return to oven uncovered for 5 more minutes or until the cheese is melted.

562

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 12 ingredients. The key ingredients include: 3 tablespoons balsamic vinegar, 1 tablespoon olive oil, ½ teaspoon salt, ¼ teaspoon sugar, 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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