Eggplant Parmigiana

Name: Eggplant Parmigiana
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (16 oz.) can tomatoes; 1 Tbsp. olive oil; 2 Tbsp. tomato paste; 1 medium eggplant; 1 c. bread crumbs; 1/2 c. Parmesan cheese, grated; 1 Tbsp. parsley, chopped; 1 clove garlic, crushed; 1 tsp. oregano; 2 eggs, beaten; 1 (8 oz.) pkg. Mozzarella cheese, sliced

Eats Now Editorial Team · 321 kcal · Vegetarian

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

Serves 4 Vegetarian

Servings: persons

1 (16 oz.) can tomatoes
1 Tbsp. olive oil
2 Tbsp. tomato paste
1 medium eggplant
1 c. bread crumbs
1/2 c. Parmesan cheese, grated
1 Tbsp. parsley, chopped
1 clove garlic, crushed
1 tsp. oregano
2 eggs, beaten
1 (8 oz.) pkg. Mozzarella cheese, sliced

1
Combine tomatoes, 1 tablespoon olive oil and tomato paste in medium saucepan.
2
Simmer, uncovered, for 30 minutes.

321

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: 1 (16 oz.) can tomatoes, 1 Tbsp. olive oil, 2 Tbsp. tomato paste, 1 medium eggplant, 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
321 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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