Eggplant Parmesan

Name: Eggplant Parmesan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium eggplant; 1/2 c. flour; 2 eggs, well beaten; 1/2 c. bread crumbs; 1 tsp. oregano; 6 Tbsp. olive oil; 1/4 c. butter, melted; 1 tsp. salt; 1 tsp. pepper; 3 c. Prego or Ragu sauce; 1/2 c. Parmesan cheese; thin slices Mozzarella cheese

Eats Now Editorial Team · 630 kcal · Vegetarian

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Eggplant Parmesan – a delicious recipe with eggplant, flour, eggs, bread crumbs, oregano, olive oil. Easy to follow and perfect for any occasion.

Serves 4 Vegetarian

Servings: persons

2 medium eggplant
1/2 c. flour
2 eggs, well beaten
1/2 c. bread crumbs
1 tsp. oregano
6 Tbsp. olive oil
1/4 c. butter, melted
1 tsp. salt
1 tsp. pepper
3 c. Prego or Ragu sauce
1/2 c. Parmesan cheese
thin slices Mozzarella cheese

1
Wash and dry eggplant; do not peel.
2
Cut into 1/2-inch slices. Sprinkle with salt.
3
Place on paper towel; let drain 30 minutes. Pat dry and sprinkle lightly with flour.
4
Dip into eggs.
5
Mix bread crumbs with oregano, then dip eggplant into crumbs.

630

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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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 medium eggplant, 1/2 c. flour, 2 eggs, well beaten, 1/2 c. 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.

Quick Info

Servings
4 servings
Calories
630 kcal
Category
Vegetarian

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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