The Best Eggplant Parmesan Recipe

Name: The Best Eggplant Parmesan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 garlic cloves, minced; 1/3 cup olive oil; 2 cans (28 ounces each) crushed tomatoes; 1 cup pitted ripe olives, chopped; 1/4 cup thinly sliced fresh basil leaves or 1 tablespoon dried basil; 3 tablespoons capers, drained; 1 teaspoon crushed red pepper flakes; 1/4 teaspoon pepper; 1 cup all-purpose flour; 4 large eggs, beaten; 3 cups dry bread crumbs; 1 tablespoon garlic powder; 1 tablespoon minced fresh oregano or 1 teaspoon dried oregano; 4 small eggplants (about 1 pound each), peeled and cut lengthwise into 1/2-inch slices; 1 cup olive oil; 2 large eggs, beaten; 2 cartons (15 ounces each) ricotta cheese; 1-1/4 cups shredded Parmesan cheese, divided; 1/2 cup thinly sliced fresh basil leaves or 2 tablespoons dried basil; 1/2 teaspoon pepper; 8 cups shredded part-skim mozzarella cheese

Servings: persons

3 garlic cloves, minced
1/3 cup olive oil
2 cans (28 ounces each) crushed tomatoes
1 cup pitted ripe olives, chopped
1/4 cup thinly sliced fresh basil leaves or 1 tablespoon dried basil
3 tablespoons capers, drained
1 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
1 cup all-purpose flour
4 large eggs, beaten
3 cups dry bread crumbs
1 tablespoon garlic powder
1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
4 small eggplants (about 1 pound each), peeled and cut lengthwise into 1/2-inch slices
1 cup olive oil
2 large eggs, beaten
2 cartons (15 ounces each) ricotta cheese
1-1/4 cups shredded Parmesan cheese, divided
1/2 cup thinly sliced fresh basil leaves or 2 tablespoons dried basil
1/2 teaspoon pepper
8 cups shredded part-skim mozzarella cheese

1
In a Dutch oven over medium heat, cook garlic in oil 1 minute. Stir in tomatoes, olives, basil, capers, pepper flakes and pepper. Bring to a boil. Reduce heat; simmer, uncovered, 45-60 minutes or until thickened.
2
Meanwhile, for eggplant, place flour and eggs in separate shallow bowls. In another bowl, combine bread crumbs, garlic powder and oregano. Dip eggplant in flour, eggs, then bread crumb mixture.
3
In a large skillet, cook eggplant in batches in oil for 5 minutes on each side or until tender. Drain on paper towels. In a large bowl, combine the eggs, ricotta, 1/2 cup Parmesan cheese, basil and pepper.
4
Preheat oven to 350u00b0. In each of two greased 13x9-in. baking dishes, layer 1-1/2 cups tomato sauce, four eggplant slices, 1 cup ricotta mixture and 2 cups mozzarella cheese. Repeat layers. Sprinkle each with remaining Parmesan cheese. Bake, uncovered, 35-40 minutes or until bubbly. Let stand 10 minutes before cutting.

2047

kcal

Calories

148

Fat

Carbs

110

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 21 ingredients. The key ingredients include: 3 garlic cloves, minced, 1/3 cup olive oil, 2 cans (28 ounces each) crushed tomatoes, 1 cup pitted ripe olives, chopped, and more.

Yes, The Best 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.

The Best Eggplant Parmesan

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