Eggplant parmesan Recipe

Name: Eggplant parmesan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large aubergine; 3 large eggs; 1/4 cup water; 2 1/2 cup finely grated Italian breadcrumbs; 2 cup flour; 1 tsp salt; 1/2 lb mozzarella cheese; 2 tbsp Parmigano-Reggiano cheese; 1/2 cup grated parmesan cheese; 29 oz tomato sauce; 1/4 cup basil; 1 tsp whole leaf oregano; 1/4 cup sugar; 1/2 tsp crushed red pepper; 1 tsp salt; 1 tbsp granulated garlic powder

Servings: persons

2 large aubergine
3 large eggs
1/4 cup water
2 1/2 cup finely grated Italian breadcrumbs
2 cup flour
1 tsp salt
1/2 lb mozzarella cheese
2 tbsp Parmigano-Reggiano cheese
1/2 cup grated parmesan cheese
29 oz tomato sauce
1/4 cup basil
1 tsp whole leaf oregano
1/4 cup sugar
1/2 tsp crushed red pepper
1 tsp salt
1 tbsp granulated garlic powder

1
Preheat oven 375 Fahrenheit
2
Mix your ingredients to sauce heat let simmer covered 15 minutes stirring occasionally
3
Peel and slice the eggplant about half an inch or 13 mm thick salt put into a zip lock bag add flour and shake till completely coated
4
Beat the eggs add quarter cup water mix well put into a large bowl dip the aburgine coated with flour into eggwash then have breadcrumbs in a plate and shake excess eggwash off coat with bread crumbs
5
Mix the oils together heat to fry when hot add the breadcrumb coated aubergine and fry till golden brown
6
When done about 3 minutes per side add to a pan add sauce the parmesan cheese add slice of mozzarella cheese on top of each pice of aubergine
7
Bake 15 to 20 minutes when its done sprinkle with Parmigano-Reggiano cheese
8
Serve hope you enjoy

888

kcal

Calories

Fat

113

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 16 ingredients. The key ingredients include: 2 large aubergine, 3 large eggs, 1/4 cup water, 2 1/2 cup finely grated Italian breadcrumbs, 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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