How To Make Vegetarian Eggplant Parmesan Recipe
Layers of tender eggplant, rich tomato sauce, and melted mozzarella cheese make this a comfort dish everyone will love.
Serves:
Ingredients
- 2 medium eggplants, sliced into 1/4 inch rounds
- 1 cup all-purpose flour
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 2 eggs, beaten
- 2 cups Italian seasoned breadcrumbs
- 1 jar (24 oz) of tomato pasta sauce
- 2 cups shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
Instructions
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Preheat oven to 375°F.
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Combine flour, oregano, salt and pepper in a bowl.
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Dip eggplant slices into the flour mixture, then into the beaten eggs, and finally into the seasoned breadcrumbs. Coat both sides of the eggplant well.
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Place the breaded eggplant slices onto a greased baking sheet and bake for 20 minutes, flipping halfway through.
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Spread 1/4 of the pasta sauce onto the bottom of a 9×13 inch baking dish.
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Layer half of the eggplant slices on top of the sauce, followed by another 1/4 of the sauce, and half of the mozzarella cheese.
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Repeat with another layer of eggplant, sauce, and mozzarella cheese.
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Top with the remaining sauce, parmesan cheese, and any leftover mozzarella cheese.
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Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 10-15 minutes or until the cheese is melted and bubbly.
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Serve hot and enjoy!
Nutrition
- Calories : 598kcal
- Total Fat : 21g
- Saturated Fat : 11g
- Cholesterol : 136mg
- Sodium : 2353mg
- Total Carbohydrates : 68g
- Dietary Fiber : 10g
- Sugar : 17g
- Protein : 38g
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