Eggplant Parmigiana

About this recipe: This makes for a luxuriously rich vegetarian meal, prepared in only an hour thanks to a few shortcuts. Eggplant slices are dipped in egg and breadcrumbs, then baked instead of fried. The slices are layered with tomato pasta sauce, mozzarella and parmesan.

DOERY

Ingredients

Serves: 8 

  • 3 eggplant, peeled and thinly sliced
  • 2 eggs, beaten
  • 450 g Italian seasoned bread crumbs
  • 1420 ml spaghetti sauce, divided
  • 454 g mozzarella cheese, shredded and divided
  • 40 g grated Parmesan cheese, divided
  • 0.4 g dried basil

Directions

Prep:25min  ›  Cook:35min  ›  Ready in:1hr 

  1. Preheat oven to 180 C. Combine the breadcrumbs, basil, oregano and parsley. Dip eggplant slices in egg, then in breadcrumb mixture. Place in a single layer on a baking tray. Bake for 5 minutes on each side.
  2. Spread pasta sauce to cover the bottom of a 23x33cm baking dish. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and parmesan. Repeat layers with remaining ingredients, ending with the cheeses.
  3. Sprinkle basil on top. Bake for 35 minutes, or until golden brown.

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