Eggplant Parmesan – a delicious recipe with eggplant, salt, flour, vegetable oil, tomato sauce, Mozzarella cheese. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Peel eggplant and cut into 1/4-inch thick slices.
2
Score the surface of each side of the slices lightly with the point of a knife.
3
Arrange the slices in a single layer on paper towels. Sprinkle with salt and let stand 10 minutes.
4
Dredge with flour. Heat the oil until very hot.
5
Brown sliced eggplant briefly on both sides, then drain on paper towels.
6
Season tomato sauce to taste with oregano, pepper and garlic powder.
7
Pour 1/4-inch layer of tomato sauce in bottom of 9 x 13 x 2-inch baking dish. Cover with 1/3 eggplant slices, then 1/3 Mozzarella.
8
Repeat to form 3 layers.
9
Top with Parmesan cheese.
10
Cover and bake at 350u00b0 for 25 minutes.
11
Uncover and continue baking 10 minutes.
12
Place under broiler 2 minutes to brown cheese.
13
Serve.
624
kcal
Calories
31
g
Fat
55
g
Carbs
31
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 7 ingredients. The key ingredients include: 1 large eggplant (1 1/2 lb.), 1 Tbsp. salt, 1 c. flour, 4 Tbsp. vegetable oil, 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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