Eggplant Parmigiana

Name: Eggplant Parmigiana
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 1 Tbsp balsamic vinegar; 1 teaspoons cayenne; 907 grams eggplants, sliced 1/2-inch thick; 2 eggs, beaten (start with 2, add another if needed); 710 milliliters marinara sauce; 473 milliliters finely ground panko (or regular breadcrumbs); 118 milliliters ounce shredded parmesan cheese; 473 milliliters ounces shredded mozzarella cheese, divided; 2 Tbsps italian spices (a blend of whatever you prefer); 2 Tbsps water (add the third t if you add a third egg)

Eggplant Parmigiana

Eggplant Parmigianan is a gluten free, primal, and fodmap friendly main course. This recipe makes 8 servings with 181 calories, 12g of protein, and 9g of fat each. This recipe covers 13% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 1 hour and 15 minutes. A mixture of balsamic vinegar, mozzarella cheese, marinara sauce, and a handful of other ingredients are all it takes to make this recipe so flavorful. 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.