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.
Ingredients
1 large eggplant
1 large eggplant
3 eggs
3 eggs, beaten
1 cup bread crumbs
1 cup dried bread crumbs
0.8 cup olive oil
3/4 cup olive oil
0.5 cup parmesan cheese
1/2 cup grated Parmesan cheese
0.5 pound mozzarella cheese
1/2 pound mozzarella cheese, sliced
24 oz tomato sauce
3 8 oz. cans tomato sauce
1 clove garlic
1 clove garlic, crushed
2 medium onions
2 mediums yellow onions, chopped
0.5 teaspoon oregano
1/2 teaspoon oregano
Instructions
1
Preheat oven to 350 degrees.
Equipment needed:
oven
2
Slice eggplant into 1/4 inch thick rounds and salt for 30 minutes to remove water.
3
Saute onions and garlic in a tablespoon of oil.
4
Add tomatoes and oregano, simmer until sauce thickens slightly.
5
Dip each eggplant slice first into eggs, then into crumbs.
6
Saute in hot olive oil until golden brown on both sides.
7
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.
8
Repeat until all eggplant is used, topping last layer of sauce with several slices of mozzarella.
9
Bake until the sauce bubbles and the cheese is melted and browned, about 30 minutes.
Equipment needed:
oven
Video Tutorials
Note: These video tutorials may use different ingredients or cooking methods than the recipe.
Bobby Flay's Famous Eggplant Parmigiana | Throwdown wit…
How to Make Baked Eggplant Parmesan | The Stay At Home Chef
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