Eggplant Parmesan
Angie McGowan
Eggplant layered with homemade sauce and fresh mozzarella. Pop under the broiler for a golden layer of bubbly cheese.
Ingredients
- 1 large eggplant
- 2 eggs
- 1/2 tsp kosher salt
- 1/2 tsp pepper
- 1 tsp dried Italian herbs (such as oregano, basil, marjoram, thyme, rosemary, savory, or sage)
- 1 cup Italian bread crumbs
- 1/4 cup grated Parmesan
- 2 Tbs olive oil
- Sauce1/4 sweet onion, diced
- 2 cloves garlic, minced
- 1 Tbs olive oil
- 1 28 oz can Italian tomatoes with basil
- 1 tsp dried Italian herbs (same as above)
- 1 pinch kosher salt, or to taste
- Cheese3/4 lb fresh mozzarella cheese, sliced
- 1/2 cup Italian blend cheese
Directions
- Slice eggplant into 1/2-inch slices. Whisk together eggs, kosher salt, pepper, and dried herbs. Place bread crumbs and grated Parmesan in another bowl.
- Preheat a large skillet. Dip eggplant in egg mixture, then cover in breadcrumbs. Drizzle olive oil in skillet. Fry eggplant on medium-low until brown. Remove cooked eggplant slices to a towel to drain and continue to cook the rest of the slices.
- While you are frying the eggplant slices, begin the sauce. Add onions and garlic to a preheated saucepan drizzled with olive oil. Sauté until translucent. Add the canned tomatoes, dried herbs, and salt to taste. Bring to a boil and then reduce to a simmer. Simmer while you finish cooking the rest of the eggplant.
- Preheat oven to 400°F. Line a casserole dish with the fried eggplant. Top with a little sauce. Add fresh cheese and shredded Italian blend cheese. Top with another eggplant slice and more sauce. Finish by topping with shredded cheese. Place the eggplant in the oven just until the cheese melts and slightly browns, around 35 minutes.
Nutrition Facts
Calories 439
Calories from Fat 214 (49%)
(37%)Total Fat 24g
(54%)Saturated Fat 11g
Polyunsaturated Fat 2g
Monounsaturated Fat 9g
(41%)Cholesterol 123mg
(70%)Sodium 1683mg
(19%)Potassium 662mg
Total Carbohydrate 28g
(22%)Dietary Fiber 6g
Sugars 9g
Sugar Alcohols 0g
(56%)Protein 28g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.