Eggplant Parmigiana Recipe

Name: Eggplant Parmigiana
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 eggplants; eggs; flour; oregano to taste; garlic to taste; oil; grated Mozzarella cheese; grated Provolone cheese; 1 can/jar spaghetti sauce or homemade; other Italian spices to taste

Servings: persons

1
Add oregano, garlic and spices to flour and mix.
2
Peel normal size eggplants and cut into 1/4 inch slices.
3
Dip slices in slightly beaten eggs and then into seasoned flour.
4
Lightly brown the flour covered eggplant in hot oil in frying pan and let drain on paper towels.
5
(Reminder:
6
Remove paper towels before continuing.)
7
Place a layer of eggplant in the bottom of 9 x 18-inch glass baking dish.
8
Sprinkle over a layer of Mozzarella cheese.
9
Place a second layer of eggplant and sprinkle over with Provolone cheese.
10
Cover dish with foil and bake at 350u00b0 for 35 minutes.
11
Remove foil for last ten (10) minutes until golden brown. Serves 12.

kcal

Calories

Carbs

Protein

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: 3 eggplants, eggs, flour, oregano to taste, 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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