Eggplant Parmigiana Recipe

Name: Eggplant Parmigiana
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. ground chuck; 2 Tbsp. oil; 1/2 c. chopped onion; 1 clove crushed garlic; 1 (2 lb. 3 oz.) can Italian tomatoes; 1 (6 oz.) can tomato paste; 2 tsp. oregano; 1 tsp. basil; 1/2 tsp. salt; 1/4 tsp. pepper; 1 Tbsp. brown sugar; 1 large eggplant; 2 eggs, beaten slightly; 1/2 c. Italian bread crumbs; 1 1/4 c. Parmesan cheese; 1/2 c. olive oil; 1 (8 oz.) pkg. Mozzarella cheese slices

Servings: persons

1 lb. ground chuck
2 Tbsp. oil
1/2 c. chopped onion
1 clove crushed garlic
1 (2 lb. 3 oz.) can Italian tomatoes
1 (6 oz.) can tomato paste
2 tsp. oregano
1 tsp. basil
1/2 tsp. salt
1/4 tsp. pepper
1 Tbsp. brown sugar
1 large eggplant
2 eggs, beaten slightly
1/2 c. Italian bread crumbs
1 1/4 c. Parmesan cheese
1/2 c. olive oil
1 (8 oz.) pkg. Mozzarella cheese slices

1
Saute onion and garlic in oil; add meat.
2
Cook until no longer red.
3
Stir occasionally.
4
Add next 6 ingredients.
5
Bring to a boil, stirring with a wooden spoon.
6
Simmer 45 minutes.
7
Preheat oven to 350u00b0.
8
Lightly grease a 13 x 9 x 2-inch pan.
9
Peel and slice eggplant.
10
Combine eggs and 1 tablespoon of water.
11
Combine bread crumbs and Parmesan cheese.
12
Dip eggplant slices in egg mixture, then crumb mixture.
13
Coat well.
14
Fry in 1 tablespoon of hot olive oil until brown.
15
Drain.
16
Arrange eggplant and Parmesan cheese in layers.
17
Top with Mozzarella slices.
18
Sprinkle with Parmesan cheese and bake, uncovered, 25 minutes.

846

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 17 ingredients. The key ingredients include: 1 lb. ground chuck, 2 Tbsp. oil, 1/2 c. chopped onion, 1 clove crushed garlic, 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.

Eggplant Parmigiana

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