Eggplant Parmesan Recipe

Name: Eggplant Parmesan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 beaten egg; 1/4 c. skim milk; 1/8 tsp. pepper; 1 c. crushed saltine crackers (28 crackers); 1/4 c. Parmesan cheese; 2 Tbsp. dried parsley flakes; 1 medium eggplant, sliced 1/4-inch thick; 1 (15 oz.) can tomato sauce; 1/2 tsp. dried oregano, crushed; 1 clove garlic, minced; nonstick spray coating; 3/4 c. shredded Mozzarella cheese (3 oz.)

Servings: persons

1 beaten egg
1/4 c. skim milk
1/8 tsp. pepper
1 c. crushed saltine crackers (28 crackers)
1/4 c. Parmesan cheese
2 Tbsp. dried parsley flakes
1 medium eggplant, sliced 1/4-inch thick
1 (15 oz.) can tomato sauce
1/2 tsp. dried oregano, crushed
1 clove garlic, minced
nonstick spray coating
3/4 c. shredded Mozzarella cheese (3 oz.)

1
In a small bowl, combine egg, milk and pepper.
2
In another bowl, stir together cracker crumbs, Parmesan cheese and dried parsley flakes.
3
Dip eggplant slices in the milk mixture to coat, then dip both sides in the cracker mixture.
4
Spray a 12 x 7 1/2 x 2-inch baking dish with nonstick spray coating.
5
Arrange eggplant in dish.
6
In a bowl, stir together tomato sauce, oregano and garlic; pour over eggplant.
7
Bake, covered, in a 350u00b0 oven for 40 minutes, or until eggplant is tender.
8
Sprinkle with Mozzarella cheese.
9
Bake, uncovered, 10 minutes more.
10
Can serve over spaghetti.

247

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 beaten egg, 1/4 c. skim milk, 1/8 tsp. pepper, 1 c. crushed saltine crackers (28 crackers), 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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