Eggplant Parmesan

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 sauce, and a few other things to make it today. It is a pretty expensive recipe for fans of Mediterranean food. It is brought to you by Foodista. With a spoonacular score of 65%, this dish is solid. Similar recipes include 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!).

Ingredients

You need the ingredients below to cook it

  • eggplant

    eggplant

    eggplant

    1 large

  • eggs

    eggs

    eggs, beaten

    3 Items

  • bread crumbs

    bread crumbs

    dried bread crumbs

    108 milliliters

  • olive oil

    olive oil

    olive oil

    162 milliliters

  • parmesan cheese

    parmesan cheese

    grated Parmesan cheese

    50 grams

  • mozzarella cheese

    mozzarella cheese

    mozzarella cheese, sliced

    226.796 grams

  • tomato sauce

    tomato sauce

    tomato sauce

    680.389 grams

  • garlic

    garlic

    garlic, crushed

    1 clove

  • onions

    onions

    s yellow onions, chopped

    2 mediums

  • oregano

    oregano

    oregano

    0.5 teaspoons

Instructions

Let's follow the instructions for cooking it

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.