EGGPLANT PARMIGIANA
This delicious eggplant casserole from my mom makes a wonderful meatless meal. It's a resourceful way to use up the eggplant in your garden, and the homemade marinara sauce tastes so good. -Valerie Belley St. Louis, Missouri
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 10-12 servings.
Number Of Ingredients 19
Steps:
- Place eggplant in a colander; sprinkle with salt. Let stand for 30 minutes. Meanwhile, in a large skillet, saute the onions, basil, bay leaves, oregano and thyme in oil until onions are tender. , Add the tomatoes, tomato paste, honey and lemon-pepper. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Add garlic; simmer 10 minutes longer. Discard bay leaves., Rinse eggplant slices; pat dry with paper towels. In a shallow bowl, combine eggs and pepper; place bread crumbs in another shallow bowl. Dip eggplant into eggs, then coat with crumbs. Let stand for 5 minutes., In a large skillet, cook half of the eggplant in 2 tablespoons butter for 3 minutes on each side or until lightly browned. Repeat with remaining eggplant and butter. , In each of two greased 11x7-in. baking dishes, layer half of each of the eggplant, tomato sauce and mozzarella cheese. Repeat layers. Sprinkle with Parmesan cheese. Bake, uncovered, at 375° for 35 minutes or until a thermometer reads 160°.
Nutrition Facts : Calories 984 calories, Fat 59g fat (35g saturated fat), Cholesterol 226mg cholesterol, Sodium 2164mg sodium, Carbohydrate 32g carbohydrate (18g sugars, Fiber 6g fiber), Protein 81g protein.
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Asikur Rahman
[email protected]This recipe was a bit too salty for my taste.
Shopon Miya
[email protected]The eggplant parmesan was good, but I think I would prefer a different sauce recipe.
Yeabsra Lake
[email protected]I made this recipe for a potluck and it was a huge hit. Everyone raved about it.
Oscar nderitu
[email protected]This recipe is a great way to get your kids to eat eggplant. My kids loved it!
Kishawn mack
[email protected]I'm not a huge fan of eggplant, but I really enjoyed this recipe. The eggplant was crispy and the sauce was flavorful.
martina
[email protected]This recipe is a bit time-consuming, but it's worth it. The eggplant parmesan is so delicious!
Birbal Sah
[email protected]I've made this recipe a few times and it's always a hit with my family. It's a great way to use up leftover eggplant.
adeel iqbal
[email protected]This was my first time making eggplant parmesan and it turned out great! Thanks for the recipe!
jaana go
[email protected]I love this recipe! It's so easy to make and the eggplant parmesan always turns out perfect.
Tobi Tomazin
[email protected]This recipe is a keeper! I will definitely be making it again.
SHAN BHATTI
[email protected]I made this recipe for a dinner party and it was a huge hit. Everyone loved it!
yeabu gech
[email protected]This is the best eggplant parmesan recipe I've ever tried! The eggplant is crispy and the sauce is amazing.
Bhawanath Nepal
[email protected]The eggplant parmesan was a bit bland. I think I would add some more spices or herbs next time.
Majnoon Hejran
[email protected]The eggplant parmesan was good, but the sauce was a little too acidic for my taste. I would recommend using a different sauce recipe or adding a little sugar to balance out the acidity.
Dieynaba Niokane
[email protected]This recipe was easy to follow and the eggplant parmesan turned out delicious. The only thing I would change is to use a little less oil when frying the eggplant.
Rowshan Ara Moni
[email protected]I've made this recipe several times and it always turns out great. The eggplant is crispy on the outside and tender on the inside, and the sauce is flavorful and tangy. It's a hit with my family and friends.
Taswar Ijaz
[email protected]This is one of my favorite recipes for eggplant parmesan, the flavors are amazing and the texture is perfect. I would recommend it to anyone who loves eggplant or Italian food.