Eggplant Parmesan Recipe

Name: Eggplant Parmesan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. minced onions; 1/2 c. minced green onions; 1 large eggplant; 1 c. tomatoes; about 3 slices of bread, cut in cubes; 1/4 to 1/2 lb. cheese, cut in cubes; salt to taste; pepper to taste; garlic salt to taste; Parmesan cheese

Servings: persons

1/2 c. minced onions
1/2 c. minced green onions
1 large eggplant
1 c. tomatoes
about 3 slices of bread, cut in cubes
1/4 to 1/2 lb. cheese, cut in cubes
salt to taste
pepper to taste
garlic salt to taste
Parmesan cheese

1
Saute onions and green peppers in oil or bacon fat.
2
Peel and cut eggplant into 1/2-inch cubes.
3
Heat in small amount of water in covered pan about 5 minutes; stir occasionally.
4
Drain.
5
Add tomatoes.
6
Add bread cubes until some juice is taken up.
7
Add onions and peppers.
8
Mix in cheese cubes.
9
Sprinkle with garlic salt, salt and pepper.
10
Put into casserole dish.
11
Add Parmesan cheese on top.
12
Bake for 30 minutes at 350u00b0.

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 10 ingredients. The key ingredients include: 1/2 c. minced onions, 1/2 c. minced green onions, 1 large eggplant, 1 c. tomatoes, 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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