Eggplant Parmesian

Name: Eggplant Parmesian
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large eggplant (peeled and sliced); 5 large tomatoes (sliced); 2 peppers (bell or sweet); basil; oregano; salt; pepper; fresh mozarella; fresh parmesian; 1/2 cup breadcrumbs

Eats Now Editorial Team · 95 kcal · Vegetarian

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Eggplant Parmesian – a delicious recipe with eggplant, tomatoes, peppers, basil, oregano, salt. Easy to follow and perfect for any occasion.

Serves 4 Vegetarian

Servings: persons

2 large eggplant (peeled and sliced)
5 large tomatoes (sliced)
2 peppers (bell or sweet)
basil
oregano
salt
pepper
fresh mozarella
fresh parmesian
1/2 cup breadcrumbs

1
peel and slice eggplant and immediately immerse in water, slice tomatoes and peppers; saute all vegetables in olive oil (you may use Pam for lowfat) and season with salt and pepper; drain vegetables; spray a 9x9 glass dish and layer eggplant, basil, tomatoes, oregano, mozarella and repeat until done; top with parmesian and breadcrumbs; bake for 30 min at 350 degrees; serve hot

kcal

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* 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 10 ingredients. The key ingredients include: 2 large eggplant (peeled and sliced), 5 large tomatoes (sliced), 2 peppers (bell or sweet), basil, and more.

Yes, Eggplant Parmesian 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.

Quick Info

Servings
4 servings
Calories
95 kcal
Category
Vegetarian

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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