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Layered Eggplant Parmesan

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Ingredients

Adjust Servings:
3 large eggs
3 tablespoons cold water
1 cup dry breadcrumbs
1/2 teaspoon seasoning salt
1/2 teaspoon dried italian seasoning
1/2 - 1 teaspoon garlic powder
1/4 - 1/2 teaspoon fresh ground black pepper
1 cup grated parmesan cheese, divided
1 large eggplant (peeled and cut into about 1/2-inch slices)
3 tablespoons olive oil (or as needed)
2 cups shredded mozzarella cheese, divided (can use more if desired)
3 cups prepared marinara sauce

Nutritional information

311.2
Calories
158 g
Calories From Fat
17.6 g
Total Fat
6.8 g
Saturated Fat
99.9 mg
Cholesterol
839.4 mg
Sodium
22.8 g
Carbs
3 g
Dietary Fiber
10.1 g
Sugars
15.8 g
Protein
220g
Serving Size

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Layered Eggplant Parmesan

Features:
    Cuisine:

    Absolutely wonderful! used your Recipe #136292 with my changes, and used 2 medium eggplants. We will get at least 6 servings out of this, maybe 8. I increased the mozzarella to 3 cups and used panko instead of breadcrumbs. Thanks for posting!

    • 85 min
    • Serves 9
    • Easy

    Ingredients

    Directions

    Share

    Layered Eggplant Parmesan (Vegetarian), You won’t even miss the meat after trying this — use your own favorite marinara sauce for this or see recipe#136292, Absolutely wonderful! used your Recipe #136292 with my changes, and used 2 medium eggplants We will get at least 6 servings out of this, maybe 8 I increased the mozzarella to 3 cups and used panko instead of breadcrumbs Thanks for posting!, DH and I loved this! The only thing I did different was I didn’t have enough breadcrumbs so used half breadcrumbs and half panko crumbs and seasoned as directed I served it with Recipe#136292#136292, whole wheat spaghetti and a green salad Thank you for such a wonderful recipe Kittencal I will be making this again!


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    Steps

    1
    Done

    Grease an 11 X 7-Inch Baking Pan.

    2
    Done

    in a Bowl Whisk the Eggs With Water Until Combined.

    3
    Done

    in a Shallow Dish Combine the Breadcrumbs With Seasoned Salt, Italian Seasoning, Garlic Powder, Black Pepper and 1/4 Cup Parmesan Cheese.

    4
    Done

    Dip the Eggplant Slice Firstly Into the Egg Mixture Then Coat Into the Breadcrumb Mixture Pressing Down With Hands to Adhere the Mixture to the Eggplant, Repeat With All Slices.

    5
    Done

    Place All the Egplant Slices on a Onto a Large a Jelly-Roll Pan (the Slices Should Be All Breaded Before Browning).

    6
    Done

    Heat Oil in a Large Skillet Over Medium-High Heat.

    7
    Done

    Brown the Slices 1 or 2 at a Time on Each Side (about 4 Minutes Per Side, After Browning Return the Slices to the Jelly-Roll Pan).

    8
    Done

    to Assemble; Arrange One-Third of the Slices in a Single Layer Into the Bottom of the Baking Pan.

    9
    Done

    Sprinkle 3 Tablespoons Grated Parmesan Cheese, Then About 1/2 Cup Mozzarealla Cheese.

    10
    Done

    Repeat the Layer Twice.

    11
    Done

    Spoon About 3 Cups Marinara Sauce Over the Top.

    12
    Done

    Bake Covered With Foil at 375 Degrees F For 30-35 Minutes.

    13
    Done

    Uncover Then Sprinkle 3 Tablespoons Parmesan Cheese Then About 1/2 Cup Mozzarella Cheese on Top, Return to Oven and Bake Uncovered For About 10 Minutes.

    14
    Done

    Delicious.

    Avatar Of Rosemary Ablack

    Rosemary Ablack

    Jerk Chicken and Caribbean aficionado serving up authentic West Indian street food with a modern twist.

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