Eggplant Parmigiana Recipe

Name: Eggplant Parmigiana
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole Eggplant, Sliced Into 8 To 10 1/4 Inch Slices; 4 whole Fresh Tomatoes, Sliced Into 8 To 10 Slices; 4 cloves Garlic, Minced, Divided; ⅛ teaspoons Garlic Powder, Divided; ⅛ teaspoons Salt, Divided; ⅛ teaspoons Black Pepper, Divided; ⅛ teaspoons Basil, Divided; 3/4 cups Fresh Mushrooms, Sliced; 3 Tablespoons Extra Virgin Olive Oil; 4 slices Whole Wheat Bread, Toasted And Crumbled; 1/2 cups Shredded Part-skim Milk Mozzarella Cheese

Servings: persons

1 whole Eggplant, Sliced Into 8 To 10 1/4 Inch Slices
4 whole Fresh Tomatoes, Sliced Into 8 To 10 Slices
4 cloves Garlic, Minced, Divided
⅛ teaspoons Garlic Powder, Divided
⅛ teaspoons Salt, Divided
⅛ teaspoons Black Pepper, Divided
⅛ teaspoons Basil, Divided
3/4 cups Fresh Mushrooms, Sliced
3 Tablespoons Extra Virgin Olive Oil
4 slices Whole Wheat Bread, Toasted And Crumbled
1/2 cups Shredded Part-skim Milk Mozzarella Cheese

1
Preheat oven to 425 degrees (F).
2
Arrange the eggplant slices in the bottom of a 9x13 baking dish and place the tomatoes over each eggplant slice.
3
Sprinkle with half of the minced garlic, then add garlic powder, salt, pepper, and basil.
4
Remember to evenly divide up your seasonings amongst all of the slices.
5
Drizzle olive oil over the eggplants.
6
Season with any remaining seasonings and the remaining minced garlic, and then arrange the mushroom slices over the entire mixture.
7
Cover and bake for 30 minutes.
8
Remove from oven and add the bread crumbs, and top it with the shredded mozzarella.
9
Put it back in the oven and cook it uncovered for about 10 more minutes, or until the cheese has melted.
10
Let it cool for a few minutes before serving.

178

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 whole Eggplant, Sliced Into 8 To 10 1/4 Inch Slices, 4 whole Fresh Tomatoes, Sliced Into 8 To 10 Slices, 4 cloves Garlic, Minced, Divided, ⅛ teaspoons Garlic Powder, Divided, 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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