Eggplant Parmesan – a delicious recipe with eggs, water, Italian-seasoned bread crumbs, Parmesan cheese, eggplant, olive oil. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Whisk together eggs and 3 tablespoons water until well blended.
2
Combine bread
3
crumbs and 2 tablespoons Parmesan cheese. Dip the sliced eggplant into the egg mixture, then dredge in the bread crumb mixture. Cook the eggplant in 3 batches in 1 tablespoon hot olive oil (per batch) in a large skillet over medium heat 4 minutes on each side or until tender. Arrange 1/3 of eggplant in a single layer in a lightly greased 11 x 7 baking dish. Sprinkle with 1 tablespoon Parmesan cheese and 1/2 cup Mozzarella cheese. Repeat layers twice. Spoon 3 cups pasta sauce over top. Bake, covered, at 375u00b0 for 35 minutes. Uncover and sprinkle remaining 1 tablespoon Parmesan cheese and 1/2 cup Mozzarella cheese. Bake 10 more minutes or until cheese melts. Yield: 4 to 6 servings.
1048
kcal
Calories
33
g
Fat
137
g
Carbs
49
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 9 ingredients. The key ingredients include: 3 large eggs, 3 Tbsp. water, 3/4 c. Italian-seasoned bread crumbs, 2 Tbsp. grated 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.
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