Eggplant Parmigiana Recipe

Name: Eggplant Parmigiana
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs eggplants, sliced 1/2-inch thick; 2 cups finely ground panko breadcrumbs (or regular breadcrumbs); ¾ teaspoon cayenne; 1 ½ tablespoons Italian spices (a blend of whatever you prefer); 2 -3 eggs, beaten (start with 2, add another if needed); 2 -3 tablespoons water (add the third T. if you add a third egg); olive oil flavored cooking spray (about 1 T. total); 4 ounces shredded mozzarella cheese, divided (2 cups); 3 cups marinara sauce; 1 -2 tablespoon balsamic vinegar; 1 ounce shredded parmesan cheese (1/2 cup)

Servings: persons

2 lbs eggplants, sliced 1/2-inch thick
2 cups finely ground panko breadcrumbs (or regular breadcrumbs)
¾ teaspoon cayenne
1 ½ tablespoons Italian spices (a blend of whatever you prefer)
2 -3 eggs, beaten (start with 2, add another if needed)
2 -3 tablespoons water (add the third T. if you add a third egg)
olive oil flavored cooking spray (about 1 T. total)
4 ounces shredded mozzarella cheese, divided (2 cups)
3 cups marinara sauce
1 -2 tablespoon balsamic vinegar
1 ounce shredded parmesan cheese (1/2 cup)

1
Preheat oven to 375 deg.
2
F. Grease a 9x13 baking dish.
3
Slice eggplant, set aside.
4
Mix panko, cayenne, and italian seasonings in medium shallow bowl.
5
Beat eggs with water in another shallow bowl.
6
Heat a large skillet over medium heat.
7
Spray lightly with olive oil.
8
Dip eggplant slices in egg, then in breadcrumb mixture.
9
Cook coated slices 2 minutes on a side or till tender, working in batches if needed.
10
Layer 1/3 of the eggplant slices in the bottom of prepared baking dish.
11
Sprinkle with 1/2 cup mozzarella.
12
Repeat layers 2 more times.
13
Stir vinegar into marinara and spoon marinara over last layer.
14
Top with remaining 1/2 cup mozzarella and parmesan.
15
Cover dish loosely with foil and bake 30 minutes at 375 deg.
16
F. Remove foil and bake an additional 10 minutes, till cheese is golden.
17
Let rest 5-10 minutes before serving.
18
**if you'd like to make this ahead, assemble up to 2 days in advance.
19
Cover with foil and refrigerate till ready to bake, then cook about 10-15 extra minutes before removing the foil.
20
(Please note, though, the longer you refrigerate it, the less crispy the crumb coating will be).

420

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: 2 lbs eggplants, sliced 1/2-inch thick, 2 cups finely ground panko breadcrumbs (or regular breadcrumbs), ¾ teaspoon cayenne, 1 ½ tablespoons Italian spices (a blend of whatever you prefer), 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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