Robin'S Eggplant Parmesan

Name: Robin'S Eggplant Parmesan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large eggplant; 1/4 c. flour; 2 eggs, slightly beaten; 2 c. seasoned bread crumbs; 1/2 c. salad oil; 2 (8 oz.) cans tomato sauce or 1 (16 oz.) jar marinara sauce; 3/4 lb. Mozzarella cheese, sliced; 1/2 tsp. salt; 1/2 tsp. dried oregano; 1/8 tsp. black pepper

Eats Now Editorial Team · 653 kcal · Vegetarian

Jump to Recipe

Robin'S Eggplant Parmesan – a delicious recipe with eggplant, flour, eggs, bread crumbs, salad oil, tomato sauce. Easy to follow and perfect for any occasion.

Serves 4 Vegetarian

Servings: persons

2 large eggplant
1/4 c. flour
2 eggs, slightly beaten
2 c. seasoned bread crumbs
1/2 c. salad oil
2 (8 oz.) cans tomato sauce or 1 (16 oz.) jar marinara sauce
3/4 lb. Mozzarella cheese, sliced
1/2 tsp. salt
1/2 tsp. dried oregano
1/8 tsp. black pepper

1
Peel eggplant; cut into 1/2-inch slices.
2
Dip eggplant slices into flour, then into eggs and then into bread crumbs.
3
Heat 1/4 cup oil in large skillet.
4
Brown eggplant slices in hot oil on one side.
5
Turn and brown on other side.
6
Add oil as needed.
7
Drain eggplant on paper towels.

653

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.

How did you like this recipe?

Thank you — your rating has been saved!

Frequently Asked Questions

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

You need 10 ingredients. The key ingredients include: 2 large eggplant, 1/4 c. flour, 2 eggs, slightly beaten, 2 c. seasoned bread crumbs, and more.

Yes, Robin'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.

Quick Info

Servings
4 servings
Calories
653 kcal
Category
Vegetarian

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

Related Recipes

Lemony Chickpea Bruschetta
Candied Butternut Squash
Fragrant Beef Cooked In Mint And Spinach Leaves
Roasted Asparagus & Peppers with Feta

Eats Now

Home Sitemap About Us Contact Privacy Policy Imprint

We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising. Privacy Policy