Eggplant Parmigiana

Name: Eggplant Parmigiana
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 473 milliliters fine plain fresh breadcrumbs (see tip below); 8 servings coarse salt and freshly ground pepper; 2 larges eggplants, sliced into 1/4-inch-thick rounds; 4 larges eggs, lightly beaten; 237 milliliters all-purpose flour; 8 servings Marinara Sauce; 340 grams cups coarsely grated mozzarella cheese; 28 grams 1/2 cup finely grated pecorino romano or parmesan cheese; 59 milliliters vegetable oil, plus more if needed

Eggplant Parmigiana might be just the main course you are searching for. One serving contains 453 calories, 21g of protein, and 21g of fat. This recipe serves 8. This recipe covers 22% of your daily requirements of vitamins and minerals. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes around 45 minutes. If you have breadcrumbs, eggs, vegetable oil, and a few other ingredients on hand, you can make it. To use up the breadcrumbs you could follow this main course with the Apple Strudel as a dessert.