Eggplant Parmesan – a delicious recipe with eggplants, tomato sauce, eggs, salt, Parmesan cheese, Mozzarella cheese. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Slice cheese in thin slices.
2
Beat eggs in a small flat bowl, adding salt and pepper.
3
Wash and dry the eggplant and cut into 1/4-inch slices.
4
Dip the eggplant in the egg mixture and brown in oil about 10 minutes.
5
Drain on paper towels.
6
Place a row of eggplant in the bottom of a 3 or 4-quart casserole.
7
Then place cheese slices to cover the eggplant and sprinkle Parmesan cheese. Pour part of the tomato sauce over this.
8
Alternate layers to the top of the dish.
9
Optional: Sprinkle sesame seed about each layer. End up with cheese layer on top of casserole.
10
Pour leftover egg mixture on top of casserole. Cover and bake 45 minutes at 325u00b0. Let stand for about 15 minutes before eating.
286
kcal
Calories
17
g
Fat
8
g
Carbs
26
g
Protein
FatCarbsProtein
* 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 8 ingredients. The key ingredients include: 3 medium eggplants (do not peel), 1 or 2 (8 oz.) cans tomato sauce (Hunt's herbs and spices is good), 3 eggs, salt and pepper to taste, 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.
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