Eggplant Parmigiana Recipe

Name: Eggplant Parmigiana
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium eggplant; 2 eggs; 1 cup flour; 2 tablespoons olive oil; 3 tablespoons canola oil; 1 medium yellow onion, chopped; 2 teaspoons minced garlic; 1 (24 ounce) jarbertolli tomato and basil pasta sauce; 2 teaspoons pesto sauce; 2 ounces fresh mozzarella cheese (sliced); 14 lb mild Italian sausage (crumbled)

Servings: persons

1 medium eggplant
2 eggs
1 cup flour
2 tablespoons olive oil
3 tablespoons canola oil
1 medium yellow onion, chopped
2 teaspoons minced garlic
1 (24 ounce) jarbertolli tomato and basil pasta sauce
2 teaspoons pesto sauce
2 ounces fresh mozzarella cheese (sliced)
14 lb mild Italian sausage (crumbled)

1
Pre-heat oven to 225F.
2
Brown Italian Sausage set aside on paper towel to absorb excess grease.
3
Slice the eggplant into 3/8 inch slices.
4
Dip eggplant slices in egg wash and then coat well with flour.
5
Fry eggplant slices in Olive Oil in a non stick frying pan and set aside to drain on paper towel.
6
In a separate non stick frying pan heat Canola Oil over medium to high heat.
7
Saute Garlic and Onions until the onions unitl the onions turn translucent.
8
Add the Tomato & Basil Sauce mix well.
9
Stir in the Pesto Sauce and Italian Sausage.
10
Bring to a boil, reduce heat ant simmer for 5 minutes.
11
Remove Sauce from heat.
12
Put a small layer of sauce in the bottom of a casserole dish.
13
Add a layer of Eggplant topped with a slice of Mozzarella Cheese.
14
Cover with sauce and top with a layer of Eggplant topped with Mozzarella Cheese.
15
Cook in Oven for 25 minutes.

407

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 11 ingredients. The key ingredients include: 1 medium eggplant, 2 eggs, 1 cup flour, 2 tablespoons 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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