Eggplant Parmesan Recipe

Name: Eggplant Parmesan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 (8 oz.) cans tomato sauce; 1 large eggplant; 3 eggs, beaten; 1 c. dried bread crumbs; 3/4 c. salad oil; 1/2 c. grated Parmesan cheese; 1 tsp. oregano; 1 tsp. thyme; salt; 1/2 to 1 lb. Mozzarella cheese, sliced

Servings: persons

3 (8 oz.) cans tomato sauce
1 large eggplant
3 eggs, beaten
1 c. dried bread crumbs
3/4 c. salad oil
1/2 c. grated Parmesan cheese
1 tsp. oregano
1 tsp. thyme
salt
1/2 to 1 lb. Mozzarella cheese, sliced

1
Pare the eggplant, if desired. Cut it into 1/4-inch thick slices.
2
Dip each slice into the beaten eggs and then dip them into the bread crumbs.
3
Saute in the hot oil until golden brown on both sides.
4
Place a layer of eggplant in a 2-quart casserole dish. Sprinkle with some of the thyme, salt, Parmesan cheese, oregano and the Mozzarella cheese.
5
Cover with some of the tomato sauce.
6
Repeat until all the eggplant is used. Top the last layer with several slices of the Mozzarella cheese. Bake, uncovered, at 350u00b0 for 30 minutes.

694

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: 3 (8 oz.) cans tomato sauce, 1 large eggplant, 3 eggs, beaten, 1 c. dried 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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