Eggplant Parmesan

Name: Eggplant Parmesan
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 2 eggplants, peeled and slived 1/4-inch thick; 2 eggs, beaten; 473 milliliters Italian-flavored bread crumbs; 355 milliliters grated Parmesan cheese, divided; 787 grams garden-style pasta sauce, divided; 355 milliliters shredded mozzarella cheese; 1 Tbsp water

Eggplant Parmesan might be just the Mediterranean recipe you are searching for. This main course has 426 calories, 26g of protein, and 17g of fat per serving. This recipe covers 25% of your daily requirements of vitamins and minerals. This recipe serves 6. If you have parmesan cheese, pasta sauce, mozzarella cheese, and a few other ingredients on hand, you can make it. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Combine eggs and water in a shallow bowl. Dip eggplant slices into egg mixture. Arrange slices in a single layer on a greased baking sheet; bake at 350 for 25 minutes or until golden. Set aside.

Ingredients you will need

Eggplant

Water

Egg

Dip

Equipment you will use

Baking Sheet

Oven

Bowl

Mix bread crumbs and 1/2 cup Parmesan cheese; set aside.

Ingredients you will need

Parmesan

Breadcrumbs

Spread small amount of sauce in an ungreased 13"x9" baking pan; layer half the eggplant, one cup sauce and one cup crumb mixture. Repeat layers.

Ingredients you will need

Eggplant

Sauce

Equipment you will use

Baking Pan

Cover and bake for 45 minutes. Uncover, sprinkle with mozzarella cheese and remaining Parmesan cheese.

Ingredients you will need

Mozzarella

Parmesan

Equipment you will use

Oven

Bake, uncovered, 10 more minutes.

Equipment you will use

Oven

Cut into squares.

Equipment

Ingredients

Servings:

eggplants, peeled and slived 1/4-inch thick 2

eggs, beaten 473milliliters

Italian-flavored bread crumbs 355milliliters

grated Parmesan cheese, divided 787grams

garden-style pasta sauce, divided 355milliliters

shredded mozzarella cheese 1Tbsp

water

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian works really well with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Casan Emma Chianti Classico with a 4.8 out of 5 star rating seems like a good match. It costs about 21 dollars per bottle.