Eggplant Parmigiana(4 Servings) Recipe

Name: Eggplant Parmigiana(4 Servings)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbsp. margarine; 1/2 c. chopped onion; 1 clove crushed garlic; 1 can tomatoes (lb., not drained); 1 (8 oz.) can tomato sauce; 1 Tbsp. sugar; 1/2 tsp. salt; 1 tsp. dried oregano leaves; 1/2 tsp. dried basil leaves; 1/4 tsp. pepper; 1 large eggplant; 1/4 c. flour; 1/8 tsp. pepper; 1/4 c. salad oil; 1 tsp. seasoned salt; 1 1/2 lb. ground beef chuck; 1/2 tsp. salt; 1/4 c. grated Parmesan; 1/2 (8 oz.) pkg. Mozzarella cheese

Servings: persons

2 Tbsp. margarine
1/2 c. chopped onion
1 clove crushed garlic
1 can tomatoes (lb., not drained)
1 (8 oz.) can tomato sauce
1 Tbsp. sugar
1/2 tsp. salt
1 tsp. dried oregano leaves
1/2 tsp. dried basil leaves
1/4 tsp. pepper
1 large eggplant
1/4 c. flour
1/8 tsp. pepper
1/4 c. salad oil
1 tsp. seasoned salt
1 1/2 lb. ground beef chuck
1/2 tsp. salt
1/4 c. grated Parmesan
1/2 (8 oz.) pkg. Mozzarella cheese

1
Heat margarine in medium saucepan; saute onion and garlic until onion is golden brown, about 5 minutes.
2
Stir in tomatoes, tomato sauce, sugar, salt, oregano, basil and pepper.
3
Bring to boil.
4
Reduce heat and simmer uncovered for 10 minutes.
5
Wash eggplant.
6
Cut crosswise into 1/2-inch thick slices.
7
Combine flour, seasoned salt and pepper to coat eggplant.
8
Place 2 tablespoons of oil in skillet and saute eggplant slices, a few at a time.
9
Add more oil, if needed.
10
Set slices aside as they soften and brown.
11
Preheat oven to 350u00b0.
12
*Sprinkle ground beef with salt (optional).
13
Gently shape into 8 patties about 1/2-inch thick. Broil 4-inches from heat, 5 minutes on each side.
14
Spoon half of the sauce into 13 x 9 x 2-inch baking dish.
15
Layer eggplant and meat in dish.
16
Spoon on remaining sauce.
17
Sprinkle with Parmesan; top with sliced Mozzarella.
18
Bake uncovered about 30 minutes or just until Mozzarella is melted and golden.

779

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

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

You need 19 ingredients. The key ingredients include: 2 Tbsp. margarine, 1/2 c. chopped onion, 1 clove crushed garlic, 1 can tomatoes (lb., not drained), and more.

Yes, Eggplant Parmigiana(4 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.

That's it — enjoy your meal!

Eggplant Parmigiana(4 Servings)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions