Italian Eggplant Recipe

Name: Italian Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium eggplant; salt; 1 egg, slightly beaten; 1/2 c. milk; 2 tsp. oil; 1/2 c. flour; oil for frying; 1/2 c. Romano or Parmesan cheese; 2 Tbsp. fresh parsley, chopped; dash of pepper; 1 jar Italian spaghetti sauce

Servings: persons

1 medium eggplant
salt
1 egg, slightly beaten
1/2 c. milk
2 tsp. oil
1/2 c. flour
oil for frying
1/2 c. Romano or Parmesan cheese
2 Tbsp. fresh parsley, chopped
dash of pepper
1 jar Italian spaghetti sauce

1
Peel eggplant and cut lengthwise into 1/8-inch thick slices; sprinkle with salt.
2
Place eggplant in single layers between pieces of paper towel and let stand for 40 minutes.
3
Press to remove moisture.
4
Combine egg, milk and 2 teaspoons oil; mix well. Add flour and 1/8 teaspoon salt, beating until smooth.
5
Dip eggplant in batter and brown on both sides in hot oil.
6
Drain on paper towels.
7
Combine cheese, parsley and pepper and mix well. Pour 1/2 cup Italian sauce on bottom of casserole dish.
8
Layer eggplant, some cheese mixture and repeat layers, finishing with sauce.
9
Bake, covered, for 30 minutes at 375u00b0.

322

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: 1 medium eggplant, salt, 1 egg, slightly beaten, 1/2 c. milk, and more.

Yes, Italian Eggplant 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.

Italian Eggplant

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