Eggplant parmesan
Eggplant Parmesan is a Mediterranean dish that takes about 45 minutes to make. It is a vitamin-rich recipe, featuring ingredients like eggplant, onions, and Parmesan cheese. This recipe is perfect for vegetarians and best enjoyed as a comforting main course during a cozy family dinner or on a special occasion.
Ingredients
eggplant
1 large
free range eggs
3
dry bread crumbs
108 ml
olive oil
162 ml
grated parmesan cheese
50 g
fresh mozzarella
226.8 g
tomato sauce
680.39 g
garlic
1 clove
yellow onion
2 medium
oregano
0.5 tsps
Method
- Preheat oven to 350 degrees.
- Slice eggplant into 1/4 inch thick rounds and salt for 30 minutes to remove water.
- Saute onions and garlic in a tablespoon of oil.
- Add tomatoes and oregano, simmer until sauce thickens slightly.
- Dip each eggplant slice first into eggs, then into crumbs.
- Saute in hot olive oil until golden brown on both sides.
- 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.
- Repeat until all eggplant is used, topping last layer of sauce with several slices of mozzarella.
- Bake until the sauce bubbles and the cheese is melted and browned, about 30 minutes.
Nutrition:
Carbs
43 g
Fat
29 g
Protein
27 g
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