Lazy Eggplant Parm – a delicious recipe with Eggplants, pasta sauce, Italian style breadcrumbs, Parsley, Mozzarella cheese, Eggs. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Slice the eggplant.
2
Beat the eggs and set aside in a bowl.
3
Put half the can of breadcrumbs in a bowl and add parsley and mix together.
4
Dip the eggplant in the egg and then into the breadcrumb mixture and set aside on a plate.
5
When all the pieces of eggplant is battered brown them in a pan with the oil.
6
When they are done browning in the pan put them on a plate with paper towels to soak the oil.
7
When all of your eggplant is done layer them in a large casserole dish with each layer containing eggplant, sauce and cheese.
8
Repeat and top with cheese.
9
Cover with foil and bake at 350F for 20 minutes.
10
Take the foil off and bake for an additional 15 minutes or until cheese bubbles.
930
kcal
Calories
37
g
Fat
96
g
Carbs
53
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 Eggplants sliced into circles (thin sliced), 2 Jars of Emril Lagasses garlic pasta sauce, 1 can Italian style breadcrumbs, 1 tbsp Parsley, and more.
Yes, Lazy Eggplant Parm 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.
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