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–+ servings

Eggplant Parmesan

This homemade eggplant parmesan is simple but time consuming. Save it for company or a weekend diner.
Print Recipe
Prep Time 1 hour
Cook Time 20 minutes
Servings: 8
Course: Main Course
Cuisine: Italian
Calories: 344
Ingredients Method Nutrition Notes

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

Method
 

  1. Peel and thinly slice the eggplant
  2. Heat oil in large frying pan
  3. Beat eggs (start with 3) in a shallow bowl
  4. Put breadcrumbs in a shallow bowl (start with 1 cup)
  5. Prepare a 9 x 13 baking pan by coating the bottom with a thin layer of tomato sauce
  6. Get your sauce and cheese ready so it's close by
  7. Dip eggplant slice in egg, then coat with breadcrumbs. Repeat for all slices.
  8. Fry the breaded slices in batches, about 3 to 4 minutes each side until golden brown
  9. Place fried slices on paper towel lined plate
  10. 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
  11. Sprinkle top with grated parmesan cheese and add fresh basil and oregano, if desired
  12. Bake at 350 for about 20 to 25 minutes or until sauce is bubbling and it's heated through

Nutrition

Calories: 344kcal

Notes

Protein: 13.3g; Carbs: 12g; Fat: 25g

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