Easy Eggplant Parmigiana
|Eggplants||2 , peeled and sliced|
|Parmesan and romano cheese||1⁄2 Cup (8 tbs), grated|
|Bread crumbs||1⁄2 Cup (8 tbs)|
|Mozzarella cheese||6 Ounce, shredded|
|Marinara sauce||2 1⁄2 Cup (40 tbs)|
|Dried parsley flakes||1⁄2 Teaspoon|
|Garlic powder||1 Teaspoon|
|Ground black pepper||1 Teaspoon|
|Olive oil||1⁄2 Cup (8 tbs)|
In a bowl, combine bread crumbs, salt, pepper, and garlic powder. Mix well.
Heat the olive oil in a pan, and then fry both sides of the coated eggplants until the color turns medium brown. Set aside.
Dip the sliced eggplant on beaten eggs, and then on the bread crumb mixture. Place on a clean plate and set aside.
Preheat oven to 350 degrees Fahrenheit.
Spread 1/2 cup of marinara sauce on a rectangular baking pan.
Arrange the fried eggplants over the marinara sauce. Sprinkle some parmesan and romano cheeses, and mozarella cheese on top of the eggplants.
Create the second layer by spreading marinara sauce on top of the cheeses, and then arrange the remaining eggplants. Pour the remaining marinara sauce over the eggplants and sprinkle the remaning cheeses evenly.
Place in the oven and bake for 18 to 22 minutes.
Remove from the oven and let cool.
Serve. share and enjoy!
Calories 389 Calories from Fat 270
% Daily Value*
Total Fat 30 g46.5%
Saturated Fat 8.5 g42.4%
Trans Fat 0 g
Cholesterol 101.2 mg33.7%
Sodium 807.2 mg33.6%
Total Carbohydrates 16 g5.3%
Dietary Fiber 5.4 g21.5%
Sugars 5.3 g
Protein 14 g27%
Vitamin A 7% Vitamin C 5.7%
Calcium 27.9% Iron 9%
*Based on a 2000 Calorie diet