Eggplant Parmigiana

Name: Eggplant Parmigiana
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large eggplant; 1 (1 lb.) can tomatoes; 1 (6 oz.) can tomato paste; 1/4 tsp. garlic powder; 1 1/2 tsp. Season-All; 1/8 tsp. black pepper; 1 Tbsp. parsley flakes; 1/4 tsp. crushed oregano; 1 bay leaf; 1/2 c. Romano cheese, grated; 2 c. soft bread crumbs; 1/2 lb. sliced Mozzarella

Eats Now Editorial Team · 297 kcal · Vegetarian

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Eggplant Parmigiana – a delicious recipe with eggplant, tomatoes, tomato paste, garlic powder, Season-All, black pepper. Easy to follow and perfect for any occasion.

Serves 4 Vegetarian

Servings: persons

1 large eggplant
1 (1 lb.) can tomatoes
1 (6 oz.) can tomato paste
1/4 tsp. garlic powder
1 1/2 tsp. Season-All
1/8 tsp. black pepper
1 Tbsp. parsley flakes
1/4 tsp. crushed oregano
1 bay leaf
1/2 c. Romano cheese, grated
2 c. soft bread crumbs
1/2 lb. sliced Mozzarella

1
Cut eggplant into 1/2-inch slices and peel.
2
Parboil in a small amount of salted water until barely tender.
3
Remove and keep warm.

297

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 12 ingredients. The key ingredients include: 1 large eggplant, 1 (1 lb.) can tomatoes, 1 (6 oz.) can tomato paste, 1/4 tsp. garlic powder, 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
297 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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