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

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

Easy

Low-Fat

Peanut-Free

Tree Nut-Free

Fish-Free

Cheese

Oven

Weeknight Dinners

Beginner

Low Salt

Nut-Free

Soy-Free

Low-Sugar

Pescatarian

Comfort Food

Lunch

Shellfish-Free

Kid-Friendly

Dinner

Vegetarian

Italian

Vegetables

Eggplant Parmigiana

calories

total_fat

saturated_fat

trans_fat

cholesterol

total_carbohydrate

dietary_fiber

sugars

protein

sodium

vitamin_d

calcium

iron

potassium

Eggplant

Breadcrumbs

Parmesan Cheese

Italian Seasoning

tablespoon

Water

Pasta Sauce

gram

Mozzarella Cheese

Fresh Basil Leaf

to taste

Olive Oil

as needed

Freshly Ground Black Pepper

Cut the {@0:} into thick rounds, about half an inch thick.

Cut the Eggplant (2 N/A) into thick rounds, about half an inch thick.

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

Put the {@0:} into a bowl. Add in {@2:}, {@1:} and some {@3:}. Mix them together.

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

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.

Slightly beat the Egg (2 N/A) with Water (2 tablespoon).

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

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

Put {@0:} into a large frying pan. Drop in the eggplants, and fry them for 2 minutes, or until they are golden on the outside.

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.

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.

Pour {@0:} 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 {@1:}. Repeat with the remaining eggplant pieces, sauce and mozzarella.

Pour Pasta Sauce (250 gram) 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 cup) [Grated]. Repeat with the remaining eggplant pieces, sauce and mozzarella.

Pour Pasta Sauce (250 g) 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.

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 {@0:} over it when you are done.

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.

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 Leaf (to taste) over it when you are done.

Eggplant Parmigiana

50MINS

Ingredients

Nutrition Per Serving

Nutrition Per Serving

Cooking Instructions

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