Eggplant Parmigiana

Name: Eggplant Parmigiana
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large eggplant; 2 beaten eggs with milk; 1 lb. Mozzarella; 4 or 5 oz. grated cheese; 5 or 6 c. marinara sauce; parsley; 2 or more c. Italian flavored bread crumbs; olive oil; 1 lb. Ricotta cheese (optional)*; extra grated cheese; parsley

Eats Now Editorial Team · 960 kcal · Vegetarian

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Eggplant Parmigiana – a delicious recipe with eggplant, eggs, Mozzarella, grated cheese, marinara sauce, parsley. Easy to follow and perfect for any occasion.

Serves 4 Vegetarian

Servings: persons

2 large eggplant
2 beaten eggs with milk
1 lb. Mozzarella
4 or 5 oz. grated cheese
5 or 6 c. marinara sauce
parsley
2 or more c. Italian flavored bread crumbs
olive oil
1 lb. Ricotta cheese (optional)*
extra grated cheese
parsley

1
You will need lots of paper towels.

960

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: 2 large eggplant, 2 beaten eggs with milk, 1 lb. Mozzarella, 4 or 5 oz. grated cheese, 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
960 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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