Eggplant Parmigian Recipe

Name: Eggplant Parmigian
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbsp. butter; 1/2 c. chopped onion; 1 clove garlic, chopped; 1 1/2 lb. beef; 1 large cut Italian style tomato; 1 large can tomato paste; 2 tsp. oregano and basil; 1/2 tsp. salt and pepper; 1/2 Tbsp. brown sugar; 1 1/2 or 2 lb. eggplant; 2 eggs; bread crumbs; Parmesan cheese; 1 lb. sliced Mozzarella cheese

Servings: persons

2 Tbsp. butter
1/2 c. chopped onion
1 clove garlic, chopped
1 1/2 lb. beef
1 large cut Italian style tomato
1 large can tomato paste
2 tsp. oregano and basil
1/2 tsp. salt and pepper
1/2 Tbsp. brown sugar
1 1/2 or 2 lb. eggplant
2 eggs
bread crumbs
Parmesan cheese
1 lb. sliced Mozzarella cheese

1
Saute in butter, onions, garlic and beef until beef is no longer red.
2
Add tomato paste, salt, pepper, brown sugar and herbs.
3
Add 1 cup water and simmer uncovered 10 or 20 minutes.
4
Do not peel eggplant, cut crosswise into 1/2-inch thick slices.
5
Make equal amount Parmesan cheese and bread crumbs.
6
Makes one cup. Dip eggplant in beaten eggs; coat well.
7
Saute in oil golden brown crisp.
8
Butter baking dish 1/2 eggplant slices.
9
Sprinkle with 1/2 cup Parmesan cheese.
10
Top with Mozzarella.
11
Sauce.
12
Bake 20 minutes in 350u00b0 oven, uncovered.

910

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 14 ingredients. The key ingredients include: 2 Tbsp. butter, 1/2 c. chopped onion, 1 clove garlic, chopped, 1 1/2 lb. beef, and more.

Yes, Eggplant Parmigian 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 Parmigian

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