Italian Eggplant Parmigiana Recipe

Name: Italian Eggplant Parmigiana
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium size eggplant (about 1 1/4 lb. each), washed and stemmed; salt; 1 large onion, chopped (1 c.); 1 c. vegetable or olive oil (approximately); 1 can (6 oz.) tomato paste; 2 1/4 c. water; 1 tsp. basil; 1/2 tsp. oregano; 1 tsp. salt; 1/4 tsp. pepper; 1 c. all-purpose flour (approximately); 3 eggs; 3/4 lb. Mozzarella cheese, sliced; 1 c. grated Parmesan cheese

Servings: persons

2 medium size eggplant (about 1 1/4 lb. each), washed and stemmed
salt
1 large onion, chopped (1 c.)
1 c. vegetable or olive oil (approximately)
1 can (6 oz.) tomato paste
2 1/4 c. water
1 tsp. basil
1/2 tsp. oregano
1 tsp. salt
1/4 tsp. pepper
1 c. all-purpose flour (approximately)
3 eggs
3/4 lb. Mozzarella cheese, sliced
1 c. grated Parmesan cheese

1
Cut eggplant crosswise into slices about 1/4 inch thick.
2
Pat into a colander; sprinkle with salt.
3
Leave to drain 30 minutes. Wipe dry with paper toweling.
4
Saute onion in 2 tablespoons of the oil in a large skillet until tender.
5
Stir in tomato paste, water, basil, oregano, 1 teaspoon salt and the pepper.
6
Cook slowly, uncovered, 20 minutes, stirring occasionally.
7
Remove from heat. Dust each eggplant slice with flour; dip in beaten eggs.
8
Fry on both sides in hot oil in another skillet until soft and golden, adding more oil as needed.
9
Drain on paper toweling.
10
Line a 2 1/2-quart shallow baking dish with a little of the tomato sauce. Arrange a layer of eggplant slices over it.
11
Cover with a layer of Mozzarella slices, more sauce and sprinkling of grated cheese. Repeat layers to use all ingredients.
12
Bake in a moderate oven (350u00b0) for 30 minutes until eggplant is tender and golden on top. Garnish with fresh, if you wish.

1393

kcal

Calories

100

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 2 medium size eggplant (about 1 1/4 lb. each), washed and stemmed, salt, 1 large onion, chopped (1 c.), 1 c. vegetable or olive oil (approximately), and more.

Yes, Italian 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.

That's it — enjoy your meal!

Italian Eggplant Parmigiana

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions