My Eggplant (Aubergine) Parmesan Recipe

Name: My Eggplant (Aubergine) Parmesan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large eggplant; 3 cups flour; ⅔ cup parmesan cheese; 2 tablespoons dried basil; 1 teaspoon dried oregano; 2 ½ teaspoons salt; ½ teaspoon cayenne pepper; 2 teaspoons garlic powder; 4 large eggs, beaten; ½ cup water; olive oil; 2 cups mozzarella cheese; 3 cups spaghetti sauce

Servings: persons

1 large eggplant
3 cups flour
⅔ cup parmesan cheese
2 tablespoons dried basil
1 teaspoon dried oregano
2 ½ teaspoons salt
½ teaspoon cayenne pepper
2 teaspoons garlic powder
4 large eggs, beaten
½ cup water
olive oil
2 cups mozzarella cheese
3 cups spaghetti sauce

1
Slice eggplant in 1 1/4 inch slices.
2
In a large bowl mix,parmesan cheese,flour and seasonings.
3
In a medium size bowl beat eggs and water.
4
On medium, heat large skillet with 1 inch deep of olive oil.
5
Work quickly and dip 1 slice eggplant in egg mixture,then flour mixture,then repeat dips.
6
Add to hot oil.Cook about 2-3 minutes on each side,or until a nice rich golden brown.
7
Drain on paper towels,layer in 9x13 dish,cover with cheese at each layer,and use spaghetti sauce every other layer.
8
This will resemble a nice thick lasagna when finished.
9
Bake 350 degrees 25 minutes.Serve with salad and bread sticks.

716

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 13 ingredients. The key ingredients include: 1 large eggplant, 3 cups flour, ⅔ cup parmesan cheese, 2 tablespoons dried basil, and more.

Yes, My Eggplant (Aubergine) 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.

My Eggplant (Aubergine) Parmesan

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