Eggplant Parmigiana

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.

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Nutritional Facts:

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

This Eggplant Parmigiana recipe is from the Recipe Hall of Fame One Dish Wonders Cookbook. Download this Cookbook today.

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