Eggplant Parmigiana Recipe

Name: Eggplant Parmigiana
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds eggplant (about 2 medium); 1 cup whole milk; 1 egg, lightly beaten; 1 tablespoon olive oil; 1 cup all-purpose flour; Vegetable oil; 1 (14 1/2-ounce) can stewed tomatoes; 1 (15-ounce) can tomato sauce; 1 (12-ounce) can tomato paste; 1 tablespoon minced fresh oregano; 1 teaspoon minced fresh basil; 1/2 teaspoon minced fresh thyme; 1/4 teaspoon pepper; 2 (8-ounce) packages mozzarella cheese slices; 1/4 cup freshly grated Parmesan cheese

Servings: persons

2 pounds eggplant (about 2 medium)
1 cup whole milk
1 egg, lightly beaten
1 tablespoon olive oil
1 cup all-purpose flour
Vegetable oil
1 (14 1/2-ounce) can stewed tomatoes
1 (15-ounce) can tomato sauce
1 (12-ounce) can tomato paste
1 tablespoon minced fresh oregano
1 teaspoon minced fresh basil
1/2 teaspoon minced fresh thyme
1/4 teaspoon pepper
2 (8-ounce) packages mozzarella cheese slices
1/4 cup freshly grated Parmesan cheese

1
Peel and cut eggplant into 1/2-inch-thick slices. Combine milk, egg, and olive oil; stir well. Gradually stir in flour. Dredge eggplant slices in flour mixture, coating well.
2
Pour vegetable oil to a depth of 1 inch into a large heavy skillet. Fry eggplant, in batches, in hot oil over medium heat until golden. Drain on paper towels, and set aside.
3
Drain stewed tomatoes, reserving 1/2 cup liquid. Chop tomatoes. Combine chopped tomato, reserved 1/2 cup tomato liquid, tomato sauce, and next 5 ingredients in a medium saucepan, stirring well. Bring mixture to a boil; cover, reduce heat, and simmer 10 minutes.
4
Arrange half of eggplant slices in a lightly greased 13- x 9- x 2-inch baking dish. Layer half of mozzarella cheese over eggplant, and spoon half of tomato mixture over cheese. Repeat procedure with remaining eggplant, mozzarella cheese, and tomato mixture. Top with Parmesan cheese. Bake, uncovered, at 350u00b0 for 30 minutes or until thoroughly heated.

464

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 15 ingredients. The key ingredients include: 2 pounds eggplant (about 2 medium), 1 cup whole milk, 1 egg, lightly beaten, 1 tablespoon olive oil, 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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