Eggplant Parmesan – a delicious recipe with eggplant, marinara sauce, angel hair pasta, tomato, italian bread crumbs, egg. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Preheat oven to 350F
2
Peel and slice eggplant about 1/2 inch thick.
3
I cut mine lengthwise
4
Whisk egg in a bowl.
5
In desperate bowl add breadcrumbs, cayenne and garlic powder.
6
Dip eggplant in egg then breadcrumb mixture.
7
Place on a baking sheet
8
Place in oven for 25 minutes.
9
Flipping halfway through
10
Heat marinara sauce on low with freshly diced tomatoes just until warm
11
Boil water for pasta.
12
Once cooked, drain.
13
Once eggplant is done put it in the bottom of a small oven safe dish, top with marinara, sliced butter and mozzarella.
14
Bake for 5 minutes on 350F then turn oven to broil, broil for 10 minutes or until cheese is bubbling.
15
Place cooked pasta on a plate and top with eggplant marinara mixture.
16
Add grated parmesan on top.
17
Enjoy!
315
kcal
Calories
12
g
Fat
32
g
Carbs
19
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 11 ingredients. The key ingredients include: 1 each eggplant, 1 each marinara sauce, 1/2 packages angel hair pasta, 1 each fresh tomato, 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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