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, peeled; 4 cups (950 ml) mozzarella cheese; 1/3 cup (80 ml) parmesan cheese; 1 onion; 1 egg; 1/2 cup (125 ml) milk; 29 oz (812 grm). tomato sauce; salt; pepper; parsley; oregano; 1 cup (225 ml) all purpose flour; peanut oil

Servings: persons

1 medium eggplant, peeled
4 cups (950 ml) mozzarella cheese
1/3 cup (80 ml) parmesan cheese
1 onion
1 egg
1/2 cup (125 ml) milk
29 oz (812 grm). tomato sauce
salt
pepper
parsley
oregano
1 cup (225 ml) all purpose flour
peanut oil

1
Cut eggplant into 1/2 inch slices.
2
Combine egg and milk.
3
Dip eggplant slices into egg mixture and then dust with the flour.
4
Heat peanut oil in a large skillet.
5
Fry eggplant slices until golden on both sides.
6
Mix salt, pepper, parsley, oregano to taste in tomato sauce.
7
In a 1-1/2 quarts (1425 ml) casserole dish alternate layers of eggplant, tomato sauce, onion, and mozzarella cheese.
8
Sprinkle top with parmesan cheese and bake at 325 degrees (175 C.) for 40 to 45 minutes.

568

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 13 ingredients. The key ingredients include: 1 medium eggplant, peeled, 4 cups (950 ml) mozzarella cheese, 1/3 cup (80 ml) parmesan cheese, 1 onion, 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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