Eggplant Parmesan Recipe

Name: Eggplant Parmesan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 c. butter; 1/2 tsp. salt; 1/4 tsp. garlic powder; 3/4 c. dry bread crumbs; 1/4 tsp. dried oregano; 1/4 tsp. black pepper; 1 egg; 2 Tbsp. milk; 1 medium eggplant (approximately 1 1/2 lb.); 2 c. shredded Mozzarella cheese; 16 oz. marinara or spaghetti sauce; 1/2 c. Parmesan cheese

Servings: persons

1/4 c. butter
1/2 tsp. salt
1/4 tsp. garlic powder
3/4 c. dry bread crumbs
1/4 tsp. dried oregano
1/4 tsp. black pepper
1 egg
2 Tbsp. milk
1 medium eggplant (approximately 1 1/2 lb.)
2 c. shredded Mozzarella cheese
16 oz. marinara or spaghetti sauce
1/2 c. Parmesan cheese

1
Preheat oven to 375u00b0.
2
Heat butter in jelly roll pan (15 1/2 x 10 1/2 x 1-inch) in oven until melted.
3
Mix bread crumbs, salt, oregano, garlic powder, Parmesan and pepper in a pie plate.
4
Cut eggplant (peeled) into 1/2-inch thick slices; cut larger slices in half.
5
Mix eggs and milk.
6
Dip eggplant into egg mixture; coat each piece with crumb mixture.
7
Place in pan; turn each piece over to coat with butter.
8
Bake, uncovered, 15 minutes.
9
Turn and bake 5 more minutes until golden brown.
10
Take out of oven.
11
Sprinkle 1/2 of the cheese over slices.
12
Spoon marinara sauce over cheese and sprinkle remaining cheese over the top.
13
Bake 5 more minutes until cheese is melted.

620

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 12 ingredients. The key ingredients include: 1/4 c. butter, 1/2 tsp. salt, 1/4 tsp. garlic powder, 3/4 c. dry bread crumbs, 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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