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; 2 teaspoons Salt; 1/4 teaspoons Freshly Ground Black Pepper; 1/2 cups Milk; ⅓ cups Cornmeal; ⅓ cups Parmesan Cheese; 14- 1/2 ounces, weight Crushed Tomatoes; 2 cloves Garlic, Minced; 1 teaspoon Basil; ⅛ cups Parmesan Cheese; 1/2 boxes (16 Oz. Box) Spaghetti; Fresh Mozzarella Slices, One For Every Eggplant Slice

Servings: persons

1 whole Eggplant
2 teaspoons Salt
1/4 teaspoons Freshly Ground Black Pepper
1/2 cups Milk
⅓ cups Cornmeal
⅓ cups Parmesan Cheese
14- 1/2 ounces, weight Crushed Tomatoes
2 cloves Garlic, Minced
1 teaspoon Basil
⅛ cups Parmesan Cheese
1/2 boxes (16 Oz. Box) Spaghetti
Fresh Mozzarella Slices, One For Every Eggplant Slice

1
First, cut the eggplant into 1/4 thick slices.
2
Sprinkle them with the salt and pepper and let them sit for about 20 minutes to release some of their moisture.
3
Dry them with a paper towel, then preheat the oven to 350 degrees.
4
Mix together the Parmesan cheese and cornmeal in a small bowl.
5
Dunk the eggplant slices in the milk, and then dredge them in the cheese/cornmeal mixture.
6
Pan fry in olive oil over medium heat until the crust is golden brown.
7
In a medium bowl, mix together the tomatoes, garlic, basil, and Parmesan cheese.
8
Spread the mixture into a 9x13 baking dish.
9
Top each slice of eggplant with a slice of the fresh mozzarella cheese, and then set into the baking dish on top of the sauce.
10
Bake until the cheese has melted, about 15 minutes.
11
Serve with pasta.

157

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 12 ingredients. The key ingredients include: 1 whole Eggplant, 2 teaspoons Salt, 1/4 teaspoons Freshly Ground Black Pepper, 1/2 cups Milk, 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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