Eggplant Parmigiana Recipe

Name: Eggplant Parmigiana
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 firm eggplants; 4 eggs; 1 lb. Mozzarella cheese, grated or coarsely shredded; 1/2 c. Parmesan cheese, grated; Italian seasoned breadcrumbs; 2 large cans tomatoes, crushed; 2 cloves garlic; 1 onion; 1 tsp. salt; olive oil

Servings: persons

2 firm eggplants
4 eggs
1 lb. Mozzarella cheese, grated or coarsely shredded
1/2 c. Parmesan cheese, grated
Italian seasoned breadcrumbs
2 large cans tomatoes, crushed
2 cloves garlic
1 onion
1 tsp. salt
olive oil

1
Begin by preparing the sauce.
2
Dice the garlic and onion. Saute the onion and garlic in 2 tablespoons olive oil until translucent.
3
Add the crushed tomatoes and salt; simmer for 30 to 45 minutes. Peel and slice the eggplants.
4
The slices should be 1/8-inch thick.
5
Beat the eggs in a wide bowl, adding salt and pepper to taste.
6
Dip each slice of eggplant in the egg mixture, then dredge in breadcrumbs to coat each side.
7
Heat 1 cup olive oil in a large frying pan; fry each slice of eggplant until golden, being careful not to overcook.
8
Drain the fried slices on paper towels.

624

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 10 ingredients. The key ingredients include: 2 firm eggplants, 4 eggs, 1 lb. Mozzarella cheese, grated or coarsely shredded, 1/2 c. Parmesan cheese, grated, 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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