Eggplant Parmigiana Recipe

Name: Eggplant Parmigiana
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 egg, beaten; 1 cup milk; 1 tablespoon vegetable oil; 1 cup all-purpose flour; 2 medium eggplants, peeled and cut into 1/2 inch slices; 1 (28 ounce) can tomato sauce; 1 (12 ounce) can tomato paste; 1 (16 ounce) can tomatoes, drained; ¼ cup Burgundy wine; 2 teaspoons dried oregano; 1 teaspoon dried basil; ½ teaspoon dried thyme; ½ teaspoon garlic salt; ½ teaspoon salt; 10 ounces sliced mozzarella cheese; ½ cup grated parmesan cheese

Servings: persons

1 egg, beaten
1 cup milk
1 tablespoon vegetable oil
1 cup all-purpose flour
2 medium eggplants, peeled and cut into 1/2 inch slices
1 (28 ounce) can tomato sauce
1 (12 ounce) can tomato paste
1 (16 ounce) can tomatoes, drained
¼ cup Burgundy wine
2 teaspoons dried oregano
1 teaspoon dried basil
½ teaspoon dried thyme
½ teaspoon garlic salt
½ teaspoon salt
10 ounces sliced mozzarella cheese
½ cup grated parmesan cheese

1
Combine egg, milk, and 1 tablespoon vegetable oil; gradually add to flour, beating until smooth.
2
Dip eggplant in flour mixture; fry in hot oil until golden brown.
3
Drain well on paper towels, and set aside.
4
Combine the next 9 ingredients in a medium saucepan, mixing well.
5
Simmer sauce 10 minutes.
6
Arrange half of eggplant slices in a lightly greased 13x9 inch baking dish.
7
Top with half of mozzarella cheese.
8
Spoon half of tomato mixture over cheese.
9
Repeat layers.
10
Top with Parmesan cheese.
11
Bake at 350 degrees for 30 to 40 minutes or until sauce is bubbly.

500

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.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 egg, beaten, 1 cup milk, 1 tablespoon vegetable oil, 1 cup all-purpose flour, 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

How did you like this recipe?

Frequently Asked Questions