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Eggplant Parmesan
Soft delicate eggplant with marinara and parmesan. Must try recipe.
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Course:
Main Dish
Cuisine:
Italian
Keyword:
Breadcrumbs, Eggs, Herbs, Mozzarella, Parmesan, Sauce, Vegetables
Prep Time:
30
minutes
minutes
Cook Time:
30
minutes
minutes
Total Time:
1
hour
hour
Servings:
6
people
Calories:
623
kcal
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Ingredients
Metric
Imperial
2
medium
eggplants
wash/cut into 1/2(1 cm) slices
1/2
cup
bread crumbs
1
tsp
dried oregano
1/2
cup
all-purpose flour
2
large
eggs
well beaten
6
tbsp
olive oil
3
cups
marinara sauce
8
oz
mozzarella cheese
thinly sliced
1/2
cup
Parmesan
grated
Instructions
Sprinkle the eggplant slices lightly with salt and place on paper towels for 30 minutes to drain.
2 medium eggplants
Mix bread crumbs and oregano on a plate.
1/2 cup bread crumbs,
1 tsp dried oregano
Dry the eggplant slices, dust with flour, dip in beaten eggs, and cover with bread crumb mixture.
1/2 cup all-purpose flour,
2 large eggs
Heat the olive oil in a skillet over medium heat and saute the eggplant slices until medium brown, about 5 minutes per side.
6 tbsp olive oil
Place a thin coating of marinara sauce in the bottom of a baking pan large enough to hold the eggplant in a single layer.
3 cups marinara sauce
Arrange the eggplant slices on the sauce.
Place a slice of mozzarella on top of each eggplant slice and sprinkle with the Parmesan.
8 oz mozzarella cheese,
1/2 cup Parmesan
Cover with the remaining marinara sauce. Bake in a 325F (165C) oven for 20 to 25 minutes.
Nutrition
Calories:
623
kcal
|
Carbohydrates:
38
g
|
Protein:
33
g
|
Fat:
37
g
|
Saturated Fat:
14
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
16
g
|
Cholesterol:
126
mg
|
Sodium:
1501
mg
|
Potassium:
163
mg
|
Fiber:
3
g
|
Sugar:
14
g