Eggplant Parmigiana Recipe

Name: Eggplant Parmigiana
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup all purpose flour; 2 large eggs; Salt and freshly ground black pepper; 2 large eggplants, cut lengthwise into 1/2 in slices; 1/4 cup olive oil, plus more as needed; 2 cups tomato sauce; 10 oz (300g) mozzarella, drained and sliced; 1/2 cup grated Parmesan; 1/3 cup chopped basil leaves; Shallow, ovenproof serving dish

Servings: persons

1/2 cup all purpose flour
2 large eggs
Salt and freshly ground black pepper
2 large eggplants, cut lengthwise into 1/2 in slices
1/4 cup olive oil, plus more as needed
2 cups tomato sauce
10 oz (300g) mozzarella, drained and sliced
1/2 cup grated Parmesan
1/3 cup chopped basil leaves
Shallow, ovenproof serving dish

1
Preheat the oven to 325F (160C).
2
Spread the flour on a plate.
3
Beat the eggs in a shallow bowl and season with salt and pepper.
4
One at a time, dredge each eggplant slice in the flour, shaking off the excess, then dip it in the eggs and let the excess drip back into the bowl.
5
Repeat with the remaining slices.
6
Heat the oil in a large skillet over a medium heat.
7
Working in batches, if necessary, fry the eggplant slices for about 5 minutes on each side, or until golden.
8
Drain well on paper towels.
9
Layer the tomato sauce, eggplant slices, mozzarella, Parmesan, and basil leaves in a shallow casserole dish, seasoning each layer with salt and pepper, and finishing with a layer of tomato sauce and the cheeses.
10
Place the dish on a baking sheet.
11
Bake for 30 minutes, or until the sauce is bubbling and the cheese has melted.
12
Serve hot.
13
Variation: Zucchini Parmigiana
14
Substitute 68 zucchini, thickly sliced lengthwise, for the eggplants.

550

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 10 ingredients. The key ingredients include: 1/2 cup all purpose flour, 2 large eggs, Salt and freshly ground black pepper, 2 large eggplants, cut lengthwise into 1/2 in slices, 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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