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Easy Eggplant Parmigiana

panlasangpinoy's picture
  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
  Raw eggs 2
  Garlic powder 1 Teaspoon
  Salt 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!

Recipe Summary

Difficulty Level: 
Main Dish
Eggplant, Vegetable
This video is in Filipino.

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Average: 2.9 (5 votes)

Nutrition Rank

Nutrition Facts

Serving size

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

Easy Eggplant Parmigiana Recipe Video