Eggplant Parmesan Recipe

Name: Eggplant Parmesan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large eggplant; 1/4 c. grated Parmesan cheese; 1/4 c. Mozzarella cheese, sliced; 1 egg, lightly beaten; 1/4 c. dry white wine; 1 c. cracker crumbs; 1 garlic clove, minced; 1/4 c. olive oil; 2 c. canned tomato sauce; 2 Tbsp. minced parsley; 1/4 tsp. basil; 1/4 tsp. oregano; 1 bay leaf, crumbled; 1 tsp. salt

Servings: persons

1 large eggplant
1/4 c. grated Parmesan cheese
1/4 c. Mozzarella cheese, sliced
1 egg, lightly beaten
1/4 c. dry white wine
1 c. cracker crumbs
1 garlic clove, minced
1/4 c. olive oil
2 c. canned tomato sauce
2 Tbsp. minced parsley
1/4 tsp. basil
1/4 tsp. oregano
1 bay leaf, crumbled
1 tsp. salt

1
Pare eggplant and cut crosswise 1/4-inch slices.
2
Beat egg with wine.
3
Dip eggplant in that and then in cracker crumbs.
4
Saute garlic 5 minutes.
5
Add eggplant and saute 10 minutes or until golden brown.
6
Remove eggplant and keep hot.
7
Add tomato sauce, parsley, basil, oregano, bay leaf and salt to oil remaining in skillet and simmer 15 minutes.
8
Stirring frequently.
9
Arrange alternating layers of eggplant, Parmesan and Mozzarella cheese and sauce in casserole.
10
Top with Mozzarella.
11
Bake in 350u00b0 oven for 30 minutes.
12
Serve.

344

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 14 ingredients. The key ingredients include: 1 large eggplant, 1/4 c. grated Parmesan cheese, 1/4 c. Mozzarella cheese, sliced, 1 egg, lightly beaten, 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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