Eggplant Parmesan
The recipe Eggplant Parmesan could satisfy your Mediterranean craving in roughly 45 minutes. One serving contains 824 calories, 29g of protein, and 62g of fat. For $3.1 per serving, you get a main course that serves 4. 8 people have tried and liked this recipe. It is brought to you by Foodista. A mixture of canned tomato sauce, yellow onions, oregano, and a handful of other ingredients are all it takes to make this recipe so tasty. With a spoonacular score of 64%, this dish is pretty good. Try Crispy Baked Eggplant Fries with Marinara Dipping Sauce (akan Eggplant Parmesan Fries!), Crispy Baked Eggplant Fries with Marinara Dipping Sauce (akan Eggplant Parmesan Fries!), and Crispy Baked Eggplant Fries with Marinara Dipping Sauce (akan Eggplant Parmesan Fries!) for similar recipes.
Servings: 4
| Please support us. | Please supports us. Become a Patron! |
Ingredients:
1 large eggplant
3 eggs, beaten
1 cup dried bread crumbs
3/4 cup olive oil
1/2 cup grated Parmesan cheese
1/2 pound mozzarella cheese, sliced
3 8 oz. cans tomato sauce
1 clove garlic, crushed
2 mediums yellow onions, chopped
1/2 teaspoon oregano
Equipment:
oven
Cooking instruction summary:
Preheat oven to 350 degrees. Slice eggplant into 1/4 inch thick rounds and salt for 30 minutes to remove water. Saute onions and garlic in a tablespoon of oil. Add tomatoes and oregano, simmer until sauce thickens slightly. Dip each eggplant slice first into eggs, then into crumbs. Saute in hot olive oil until golden brown on both sides. 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. Repeat until all eggplant is used, topping last layer of sauce with several slices of mozzarella. Bake until the sauce bubbles and the cheese is melted and browned, about 30 minutes.
Step by step:
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.
