Eggplant Parmesan
Eggplant Parmesan requires about 45 minutes from start to finish. For $3.1 per serving, you get a main course that serves 4. One serving contains 541 calories, 28g of protein, and 30g of fat. This recipe is liked by 8 foodies and cooks. Head to the store and pick up onions, parmesan cheese, tomato s
- Prep time
- 13 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 1 large eggplant
- 3 eggs
- 1 cup bread crumbs
- 0.75 cup olive oil
- 0.5 cup parmesan cheese
- 0.5 pound mozzarella cheese
- 24 oz tomato sauce
- 1 clove garlic
- 2 medium onions
- 0.5 teaspoon oregano
Instructions
- 1
Preheat oven to 350 degrees.
- 2
Slice eggplant into 1/4 inch thick rounds and salt for 30 minutes to remove water.
- 3
Saute onions and garlic in a tablespoon of oil.
- 4
Add tomatoes and oregano, simmer until sauce thickens slightly.
- 5
Dip each eggplant slice first into eggs, then into crumbs.
- 6
Saute in hot olive oil until golden brown on both sides.
- 7
Place a layer of browned slices in 2 quart casserole; sprinkle with some of Parmesan, oregano and mozzarella; then cover well with some of tomato sauce.
- 8
Repeat until all eggplant is used, topping last layer of sauce with several slices of mozzarella.
- 9
Bake until the sauce bubbles and the cheese is melted and browned, about 30 minutes.