Eggplant Parmigiana

Name: Eggplant Parmigiana
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium eggplant; flour; 1 egg, beaten; dried bread crumbs; olive oil; 6 oz. tomato paste; red wine; garlic, minced; oregano; 12 oz. Mozzarella; 1 c. fresh Parmesan cheese

Eats Now Editorial Team · 550 kcal · Vegetarian

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Eggplant Parmigiana – a delicious recipe with eggplant, flour, egg, bread crumbs, olive oil, tomato paste. Easy to follow and perfect for any occasion.

Serves 4 Vegetarian

Servings: persons

2 medium eggplant
flour
1 egg, beaten
dried bread crumbs
olive oil
6 oz. tomato paste
red wine
garlic, minced
oregano
12 oz. Mozzarella
1 c. fresh Parmesan cheese

1
Wash eggplant and slice 3/4-inch thick.
2
Dip in flour, then egg, then bread crumbs.
3
Saute in olive oil, a few at a time, until nicely browned on both sides.
4
Add oil as needed.

550

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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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 medium eggplant, flour, 1 egg, beaten, dried bread crumbs, and more.

Yes, Eggplant Parmigiana 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
550 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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