Eggplant parmesan

Eggplant parmesan



  • garlic powder - 1/2 tsp
  • tomato sauce - 3 c
  • Mozzarella cheese - 8 oz
  • fresh parsley - 2 Tbsp
  • black pepper - 1/4 tsp
  • dried oregano - 1/2 tsp
  • dried basil - 1/2 tsp
  • dry bread crumbs - 1/2 c
  • egg whites, beaten until frothy - 4 item
  • ground beef optional * - 1 lb

How to make eggplant parmesan:

*Brown first and set aside.

Wash and dry the eggplants, but do not peel. Cut into 1/2-inch slices. Place egg whites in a shallow bowl. In another bowl, mix bread crumbs, basil, oregano, garlic powder and pepper.

Dip each eggplant slice into egg whites, then into crumb mixture. Place on a nonstick baking sheet and broil for 5 minutes per side or until lightly browned.

Spread about 1/2 cup tomato sauce in the bottom of 9 x 13-inch baking dish. Arrange a layer of eggplant on top. Sprinkle with Mozzarella. Repeat the layers, ending with tomato sauce. Sprinkle with parsley.

Cover with foil and bake at 350° for 30 minutes.

Recipe categories: Eggs/dairy, Main dish, North american.

Eggplant parmesan
Average rating: 2 of 5, total votes: 3
Cook. Time: PT1H50M
Total Time: PT1H50M

Cause of complaint:

Related ingredients:
eggs, butter or margarine, butter, 8 oz, shredded cabbage, yeast cake, half and half or light cream, fine flat noodles
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