Eggplant Parmesan Casserole Recipe

Name: Eggplant Parmesan Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large eggplant; 1/2 c. milk; 1 egg, beaten; 1/2 c. flour; 1 onion, chopped; 1 bell pepper, chopped; salt and pepper to taste; 2 cans tomato sauce; 8 oz. mozzarella cheese; 1/2 c. grated parmesan cheese; 1 tsp. Italian seasoning; vegetable oil

Servings: persons

1 large eggplant
1/2 c. milk
1 egg, beaten
1/2 c. flour
1 onion, chopped
1 bell pepper, chopped
salt and pepper to taste
2 cans tomato sauce
8 oz. mozzarella cheese
1/2 c. grated parmesan cheese
1 tsp. Italian seasoning
vegetable oil

1
Peel and slice eggplant.
2
Dip slices in egg and milk; dredge with flour, salt and pepper.
3
In large skillet heat oil and brown eggplant on both sides.
4
Drain on paper.
5
Remove remaining oil in skillet.
6
Saute onion, bell pepper and Italian seasoning.
7
In a greased 8 X 11 inch casserole place alternating layers of eggplant, cheese, onion and bell pepper mixture.
8
Top with parmesan cheese and bake uncovered at 350 degrees for 45 minutes or until bubbly. Serves 4 to 6.

511

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 large eggplant, 1/2 c. milk, 1 egg, beaten, 1/2 c. flour, and more.

Yes, Eggplant Parmesan Casserole 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 Casserole

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