Eggplant Parmigiana
2015-09-24- Cuisine: Italian
- Course: Side Dish
- Skill Level: Easy
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- Servings: 8
- Prep Time: 30m
- Cook Time: 30m
Average Member Rating
(5 / 5)
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Nutritional Info
This information is per serving.
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Calories
316 -
Total Fat
18 g -
Saturated Fat
5 g -
Cholesterol
72 mg -
Sodium
697 mg -
Potassium
197 mg -
Carbohydrates
29 g -
Dietary Fiber
5 g -
Sugars
3 g -
Protein
15 g
Ingredients
- 1 large eggplant, peeled and cut into 1/4-in slices
- 2 eggs, beaten with 2 tablespoons flour
- 1 cup seasoned bread crumbs
- 1/2 cup flour
- 1/2 teaspoon dried parsley
- 1/2 teaspoon garlic powder
- salt & pepper
- 4 tablespoons oil
- 1/2 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 2-3 cups marinara sauce
Method
Step 1
In a bowl combine breadcrumbs, flour, parsley, garlic powder, and salt & pepper. In another bowl beat eggs. Dip eggplant slices in egg, then breadcrumbs and fry them in oil until brown on both sides. (Or, you can bake them on a greased cookie sheet in the oven at 400° for about 15 minutes, turning once. Or fry them in a pan on the grill so grease doesn't spatter in the house.)
Step 2
In a 11 x 7-in. greased baking pan layer sauce, eggplant, Parmesan, then mozzarella. Repeat layers ending with cheeses and extra sauce if you like it saucy.
Step 3
Bake at 350° for 30 minutes.
Step 4
Prepared casserole can be frozen prior to baking. Thaw before cooking.