Eggplant Parmesan

Name: Eggplant Parmesan
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: mediterranean
Ingredients: breadcrumbs; 2 large eggplants; 4 Eggs; fresh parsley; 1 garlic clove; 3 tablespoons olive oil / sunflower; oregano; 2 tablespoons Parmesan; pepper; a pinch of salt; shredded mozzarella; 500 ml tomato puree

“You can never have too many Mediterranean recipes, so give Eggplant Parmesan a try. This recipe makes 4 servings with 342 calories, 14g of protein, and 17g of fat each. For $2.13 per serving, this recipe covers 33% of your daily requirements of vitamins and minerals. 1 person has made this recipe and would make it again. It is brought to you by Foodista. A mixture of mozzarella, eggplants, garlic clove, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes approximately 1 hour and 15 minutes. It works well as a main course. Overall, this recipe earns a pretty good spoonacular score of 74%. 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!).”

total: 1 h 15 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Breadcrumbs4 servings
Eggplantslarge2 large
Eggs4
Parsley4 servings
Garlic clove1
Olive oil / sunflower3 tbsp
Oregano4 servings
Parmesan2 tbsp
Bell pepper4 servings
Salt1 pinch
Mozzarella4 servings
Tomato puree500 ml

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

4 steps · 1 h 15 min

1
Peel the eggplants, slice them (about 1 cm thick) and season with salt. Set aside for about 20 minutes.Rinse eggplant slices and wipe with a paper towel to absorb all the water.Prepare two bowls, one with beaten eggs (with a pinch of salt) and one with breadcrumbs mixed with Parmesan (2 tablespoons)Dip sliced eggplant in beaten eggs, then the bread crumb mixture and coat thoroughly.
2
Place eggplant on baking sheet.
3
Bake at 350 degrees for 20-30 minutes or until golden brown.Marinara Sauce: In a saucepan put 3 tablespoons of olive oil and a clove of crushed garlic. Fry it then add tomato puree, season with salt, pepper and oregano to taste and let simmer about 5-10 minutes.At the end add the chopped parsley.Top each eggplant piece with two tablespoons marinara sauce and one tablespoon mozzarella cheese. Return to oven and bake for 8-10 minutes additional year or until cheese is melted.

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