Eggplant Parmesan Recipe

Name: Eggplant Parmesan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 1 medium eggplant; 1 1/2 c. tomato sauce; 2 eggs; 1/4 c. milk; 1/2 c. whole wheat flour; salt and pepper; 2 1/2 c. crushed whole wheat crackers; 1 c. Mozzarella cheese; 1/2 c. Parmesan cheese; 1/4 tsp. oregano

Servings: persons

1 medium eggplant
1 1/2 c. tomato sauce
2 eggs
1/4 c. milk
1/2 c. whole wheat flour
salt and pepper
2 1/2 c. crushed whole wheat crackers
1 c. Mozzarella cheese
1/2 c. Parmesan cheese
1/4 tsp. oregano

1
Grate cheese.
2
Prepare three bowls for dipping eggplant.
3
In first bowl, put whole wheat flour and salt.
4
In second bowl, put beaten eggs and milk.
5
In the third bowl, put the crackers, salt, pepper and oregano.
6
Preheat oven to 350u00b0.
7
Cut eggplant into 1/4-inch slices.
8
Dip slices in each bowl to coat completely. Layer coated eggplant in 9 x 13-inch baking dish.
9
Slices may overlap.
10
Sprinkle each layer with tomato sauce and Parmesan cheese.
11
Cover tightly and bake for 30 to 45 minutes or until tender.
12
Top with Mozzarella and any remaining Parmesan cheese. Return, uncovered, to oven until cheeses melt.

No nutrition data on file — estimate from the ingredient list.

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 medium eggplant, 1 1/2 c. tomato sauce, 2 eggs, 1/4 c. milk, 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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