Italian-American · medium

Eggplant Parmesan

Name: Eggplant Parmesan
Total time: 75 min
Yield: 6 servings
Cuisine: Italian-American
Ingredients: 2 large Eggplant; 24 oz Marinara Sauce; 2 cups Mozzarella, Shredded; 3/4 cup Parmesan, Grated; 1 cup Breadcrumbs; 1/2 cup Flour; 2 large Eggs; 1 tsp Italian Seasoning; 1/4 cup Fresh Basil; 1/2 cup Olive Oil for Frying

Breaded, fried eggplant layered with marinara and mozzarella.

1 hr 15 min
Total: 6
Serves: $18.00
Est. cost: 520
Cal/serving

Dietary, as tagged

Vegetarian
Meatless

Chips reflect this recipe's curated tags, not an ingredient-by-ingredient allergen scan. The app tags every ingredient against the top-9 allergens and filters your family's weekly plan by severity — check labels if an allergy is severe.

Ingredients

Eggplant2 large
Marinara Sauce24 oz
Mozzarella, Shredded2 cups
Parmesan, Grated3/4 cup
Breadcrumbs1 cup
Flour1/2 cup
Eggs2 large
Italian Seasoning1 tsp
Fresh Basil1/4 cup
Olive Oil for Frying1/2 cup

Method

01
Slice eggplant 1/2-inch rounds. Salt both sides, drain on paper towels 20 minutes. Pat dry.
02
Preheat oven to 375F. Set up breading: flour, beaten eggs, breadcrumbs mixed with Italian seasoning and parmesan.
03
Bread each slice: flour, egg, breadcrumbs. Pan-fry in 1/4 inch oil 2-3 min per side until golden.
04
In a 9x13 baking dish, layer: marinara, eggplant, mozzarella, parmesan. Repeat. Finish with sauce and cheese.
05
Bake 30 minutes until bubbling and golden. Rest 10 minutes. Top with fresh basil.

520
Calories: 22g
Protein: 48g
Carbs: 26g
Fat