Eggplant Parmesan
This homemade eggplant parmesan is simple but time consuming. Save it for company or a weekend diner.
Ingredients
- Oil (olive or vegetable) As many as necessary to fry the eggplant
- 1 large eggplant
- 1 24 oz jar tomato sauce Use homemade if you have it
- 8 ounces mozzarella cheese (shredded)
- 1/4 cup parmesan cheese (grated)
- seasoned breadcrumbs as much as needed to coat the eggplant
- eggs (beaten) as many as needed to coat the eggplant
Instructions
- Peel and thinly slice the eggplant
- Heat oil in large frying pan
- Beat eggs (start with 3) in a shallow bowl
- Put breadcrumbs in a shallow bowl (start with 1 cup)
- Prepare a 9 x 13 baking pan by coating the bottom with a thin layer of tomato sauce
- Get your sauce and cheese ready so it's close by
- Dip eggplant slice in egg, then coat with breadcrumbs. Repeat for all slices.
- Fry the breaded slices in batches, about 3 to 4 minutes each side until golden brown
- Place fried slices on paper towel lined plate
- Layer the slices into the baking pan, slices, then thin layer of sauce, then mozzarella cheese. Continue until all eggplant is in the baking pan
- Sprinkle top with grated parmesan cheese and add fresh basil and oregano, if desired
- Bake at 350 for about 20 to 25 minutes or until sauce is bubbling and it's heated through
Notes
Protein: 13.3g; Carbs: 12g; Fat: 25g