Lorelei'S Eggplant Parmesan Recipe

Name: Lorelei'S Eggplant Parmesan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large can crushed tomatoes; 2 medium cans tomato sauce; 1 tsp. garlic; 1 tsp. oregano; 1 medium eggplant, ends cut off (may be peeled or not); 1/2 box bread crumbs; 2 eggs, slightly beaten; 2 c. Mozzarella cheese; 1 small can Parmesan cheese; 1 small bottle vegetable oil

Servings: persons

1 large can crushed tomatoes
2 medium cans tomato sauce
1 tsp. garlic
1 tsp. oregano
1 medium eggplant, ends cut off (may be peeled or not)
1/2 box bread crumbs
2 eggs, slightly beaten
2 c. Mozzarella cheese
1 small can Parmesan cheese
1 small bottle vegetable oil

1
Cook tomatoes and tomato sauce with spices for 1/2 hour, then set aside.
2
Slice eggplant in 1/4-inch slices.
3
Dip each slice in slightly beaten eggs, then in bread crumbs.
4
Fry on each side until slightly brown.
5
Cover cookie sheet or small baking pan with sauce.
6
Put a layer of eggplant.
7
Top again with sauce.
8
Sprinkle Parmesan cheese, then Mozzarella cheese and bake in 350u00b0 oven until cheese melts together.

627

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 large can crushed tomatoes, 2 medium cans tomato sauce, 1 tsp. garlic, 1 tsp. oregano, and more.

Yes, Lorelei'S Eggplant Parmesan 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.

Lorelei'S Eggplant Parmesan

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