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Recipe

11 INGREDIENTS • 7 STEPS • 50MINS

Eggplant Parmigiana

Name: Eggplant Parmigiana
Total time: PT3000.0S
Yield: 6
Ingredients: 2 Eggplant; 3/4 cup Breadcrumbs; 1 cup Parmesan Cheese; 2 tablespoon Italian Seasoning; 2 Egg; 2 tablespoon Water; 250 gram Pasta Sauce; 2 cup Mozzarella Cheese; to taste Fresh Basil Leaf; as needed Olive Oil; to taste Freshly Ground Black Pepper

4.5

2 ratings

Eggplant Parmigiana is a simple to prepare weeknight dish that the whole family will love.

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Eggplant Parmigiana

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One Pot Chef Show

Bringing you the best traditional, home-style and old forgotten classic recipes!

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Eggplant Parmigiana is a simple to prepare weeknight dish that the whole family will love.

50MINS

Total Time

$1.62

Cost Per Serving

Ingredients

Servings

6

US / Metric

2

Large Eggplants

3/4 cup

Breadcrumbs

1 cup

Parmesan Cheese, grated

2 Tbsp

Italian Seasoning

2

Eggs

2 Tbsp

Water

3/4 cup

Pasta Sauce

2 cups

Mozzarella Cheese, grated

to taste

Fresh Basil Leaves

as needed

Olive Oil

to taste

Freshly Ground Black Pepper

Nutrition Per Serving

VIEW ALL

Calories

250

Fat

14.4 g

Protein

17.2 g

Carbs

12.6 g

Add to plan

Eggplant Parmigiana

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One Pot Chef Show

Bringing you the best traditional, home-style and old forgotten classic recipes!

http://onepotchef.blogspot.com/

Cooking InstructionsHide images

step 1

Cut the Eggplants (2) into thick rounds, about half an inch thick.

step 2

Put the Breadcrumbs (3/4 cup) into a bowl. Add in Italian Seasoning (2 Tbsp), Parmesan Cheese (1 cup) and some Freshly Ground Black Pepper (to taste). Mix them together.

step 3

Slightly beat the Eggs (2) with Water (2 Tbsp).

step 4

Dredge the eggplant rounds in the egg mixture, then toss them into the crumb mixture. Make sure they are coated all around.

step 5

Put Olive Oil (as needed) into a large frying pan. Drop in the eggplants, and fry them for 2 minutes, or until they are golden on the outside.

step 6

Pour Pasta Sauce (3/4 cup) into a lightly greased large baking dish. Spread it out. Arrange half of the eggplants on the sauce. Spoon over some more of the sauce, and sprinkle it with Mozzarella Cheese (2 cups). Repeat with the remaining eggplant pieces, sauce and mozzarella.

step 7

Preheat the oven to 190 degrees C (375 degrees F) and put in the dish. Leave it in until the sauce is bubbling and the cheese is melted. Scatter Fresh Basil Leaves (to taste) over it when you are done.

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