Eggplant Parmesan Recipe

Name: Eggplant Parmesan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Tbsp. margarine; 1/2 c. corn flake crumbs; 1/4 c. grated Parmesan; 1 small eggplant; 1 egg, slightly beaten; 1 (8 oz.) can tomato sauce; 1/2 tsp. oregano; 1/2 tsp. sugar; dash of onion salt; shredded Mozzarella cheese

Servings: persons

3 Tbsp. margarine
1/2 c. corn flake crumbs
1/4 c. grated Parmesan
1 small eggplant
1 egg, slightly beaten
1 (8 oz.) can tomato sauce
1/2 tsp. oregano
1/2 tsp. sugar
dash of onion salt
shredded Mozzarella cheese

1
Melt butter in baking dish.
2
Combine corn flakes, Parmesan, salt and pepper.
3
Stir and set aside.
4
Peel eggplant.
5
Cut into slices.
6
Dip each piece into egg and then coat with crumb mixture. Arrange in buttered casserole dish.
7
Bake at 400u00b0 for 20 minutes. Turn slices over and bake 15 more minutes.
8
Combine remaining ingredients except Mozzarella cheese in a saucepan.
9
Bring to a boil.
10
Pour over eggplant.
11
Top with Mozzarella cheese.
12
Bake until cheese melts.

139

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 Tbsp. margarine, 1/2 c. corn flake crumbs, 1/4 c. grated Parmesan, 1 small eggplant, 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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