Eggplant Parmigiana – a delicious recipe with eggplants, milk, Italian-seasoned breadcrumbs, olive oil, Tomatoes, Tomatoes. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Peel eggplants, and cut each into 1/2-inch-thick slices.
2
Dip eggplant slices into milk, and dredge in breadcrumbs.
3
Fry eggplant, in batches, in hot oil in a large skillet over medium-high heat 2 minutes on each side. Remove from skillet, and cool on a wire rack.
4
Process Italian diced tomatoes in a blender until smooth. Stir in drained diced tomatoes and green chilies and 1 tablespoon chopped basil.
5
Spoon half of tomato sauce into a lightly greased 13- x 9-inch baking dish. Top with half of eggplant; sprinkle with half each of Parmesan cheese and mozzarella cheese. Repeat procedure with remaining sauce and eggplant.
6
Bake at 400u00b0 for 15 minutes. Sprinkle with remaining cheeses, and bake 5 more minutes. Sprinkle with remaining 1 tablespoon basil.
705
kcal
Calories
49
g
Fat
37
g
Carbs
31
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 medium eggplants (about 1 1/2 pounds), 1 cup milk, 1 1/2 cups Italian-seasoned breadcrumbs, 1/2 cup 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.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
