Serves: 6
Total Calories: 460

2 eggs, beaten
1 teaspoon salt, divided
1/8 teaspoon pepper
1 cup grated Parmesan cheese, divided
2 tablespoons parsley, divided
2 cups bread crumbs
1/2 teaspoon garlic powder
1 medium eggplant
olive oil
4 cups marinara sauce, divided
1 1/2 cups shredded mozzarella cheese, divided

In a small bowl, beat eggs, 1/2 teaspoon salt, pepper, 1 tablespoon Parmesan cheese, and 1 tablespoon parsley. In another bowl, mix bread crumbs, remaining Parmesan cheese, garlic powder, and remaining salt and parsley.

Peel and cut eggplant into round, medium-thick slices. Dip first in egg mixture, then into bread crumbs. Fry in a large frying pan with olive oil. Drain on paper towels to absorb the oil, and set aside.

In a medium to large rectangular pan, line bottom with about a cup of marinara sauce. Arrange one layer of eggplant, then cover with more sauce; add a layer of mozzarella cheese, then sprinkle with Parmesan cheese. Continue to layer. Cook in 350° oven 25–30 minutes. Serve as a side dish with pasta.


Fun Fact: The Brooklyn Bridge is one of the oldest suspension bridges in the United States and one of the United States Wonders. Completed in 1883, it connects the New York City boroughs of Manhattan and Brooklyn by spanning the East River. It was the longest suspension bridge in the world from its opening until 1903, and the first steel-wire suspension bridge. Since its opening, it has become an iconic part of the New York skyline.

Nutritional Facts:

Serves: 6
Total Calories: 460
Calories from Fat: 195

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