Eggplant Parmesan(Yields 6 Servings) – a delicious recipe with eggplant, Mozzarella cheese, eggs, bread crumbs, tomato sauce, Parmesan cheese. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Peel skin off eggplant.
2
Slice lengthwise into 1/4-inch slices.
3
Sprinkle each slice with salt.
4
Let stand at room temperature 1 to 2 hours.
5
Wash each slice with water to remove extra salt and squeeze out as much liquid as possible.
6
Dip each slice first in beaten egg, then in bread crumbs.
7
Fry each slice until both sides are golden brown.
8
Drain on paper towels.
9
Cut 1/2-inch strips of Mozzarella cheese and place a strip at the end of a slice of fried eggplant.
10
Roll eggplant up around strip of cheese and place in a single layer in bottom of a casserole dish. Pour 2 to 3 cups of any tomato sauce over the rolls and sprinkle with Parmesan cheese.
11
Bake covered at 350u00b0 for 1/2 to 1 hour until sauce bubbles.
12
Enjoy!
328
kcal
Calories
19
g
Fat
11
g
Carbs
30
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 6 ingredients. The key ingredients include: 1 large eggplant, 8 oz. Mozzarella cheese, 2 beaten eggs, 2 1/2 c. bread crumbs, and more.
Yes, Eggplant Parmesan(Yields 6 Servings) 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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