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Eggplant Parmigiana

(5 Votes)
SERVES
6
COOK TIME
1 Hr 10 Min

Just what you'd expect from an authentic Eggplant Parmigiana - tender, tasty, and satisfaction guaranteed!

What You'll Need

  • 4 eggs
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups Italian-flavored bread crumbs
  • 3/4 cup olive oil
  • 2 medium-sized eggplant (about 3/4 pound each), peeled and cut crosswise into ¼-inch slices
  • 1 (28-ounce) jar spaghetti sauce
  • 4 cups (16 ounces) shredded mozzarella cheese

What to Do

  1. Preheat oven to 350 degree F. Coat a 9" x 13" baking dish with cooking spray.
     
  2. In a shallow dish, combine eggs, salt, and pepper; beat well. Place bread crumbs in another shallow dish. In a large skillet, heat 3 tablespoons oil over medium heat until hot but not smoking.
     
  3. Meanwhile, dip eggplant slices in egg mixture then coat completely with bread crumbs. Place coated eggplant slices in skillet a few at a time and cook 2 to 3 minutes per side, until golden, adding more oil as needed. Drain on a paper towel-lined platter.
     
  4. Spread 1 cup of the spaghetti sauce evenly over bottom of prepared baking dish. Place half of the cooked eggplant evenly over the sauce, overlapping if necessary. Cover eggplant with 1 cup spaghetti sauce and top with 2 cups cheese. Repeat layers, ending with remaining 2 cups cheese.
     
  5. Cover with aluminum foil and bake 45 to 50 minutes, or until hot and bubbly. Let sit for about 10 minutes before serving.
     

Nutritional InformationShow More

Servings Per Recipe: 6

  • Amount Per Serving % Daily Value *
  • Calories 780
  • Calories from Fat 472
  • Total Fat 52g 81 %
  • Saturated Fat 17g 87 %
  • Trans Fat 0.0g 0 %
  • Protein 29g 59 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 192mg 64 %
  • Sodium 2,043mg 85 %
  • Total Carbohydrates 50g 17 %
  • Dietary Fiber 7.2g 29 %
  • Sugars 13g 0 %

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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What about salting the eggplant before cooking to take out excess moisture?

Thanks for your question. We found that it wasn't necessary to salt the eggplant when preparing this recipe. Feel free to try it and let us know how it turns out!

Why get the eggplant all nice and cripsy golden brown, then make it soggy by baking it in the sauce? Next time I will just pour the sauce on the great tasting eggplant and not ruin it by making the crust soggy.

I have made it both ways and it is good either way, but you should give this a try. It has a totally different taste and it is great. And if you want to make it with ground beef it is also good.

add some onion garlic

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