The longer cheese is aged, the more umami it will have. Go ahead and splurge on some aged Parmesan to really make the flavors pop in this 30-minute eggplant parmesan recipe.

Source: Better Homes and Gardens

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Credit: Jason Donnelly

Recipe Summary test

total:
30 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Peel eggplant; cut crosswise into 1/2-inch slices. Combine egg and the water. Dip eggplant slices into egg mixture, then into flour, turning to coat.

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  • In a 10-inch skillet heat oil over medium-high. Add eggplant, half at a time, and cook 4 to 6 minutes or until golden, turning once. (If needed, add additional oil and reduce heat to medium if eggplant browns too quickly.) Drain on paper towels.

  • Wipe skillet with paper towels. Arrange eggplant slices in skillet; sprinkle with Parmesan cheese. Top with spaghetti sauce and mozzarella cheese. Cook, covered, over medium-low heat 5 to 7 minutes or until heated through. If desired, top with additional Parmesan cheese and basil.

Baked Eggplant Parmigiana

Preheat oven to 400°F. Prepare as directed, except in Step 2, place eggplant slices in a single layer in a 2-qt. rectangular baking dish. (If needed, cut slices to fit.) Sprinkle with Parmesan cheese. Top with spaghetti sauce and mozzarella cheese. Bake 12 to 15 minutes or until heated through. If desired, top with additional Parmesan cheese and basil.

Nutrition Facts

250 calories; fat 15g; cholesterol 70mg; saturated fat 5g; carbohydrates 20g; mono fat 4g; poly fat 5g; insoluble fiber 5g; sugars 8g; protein 12g; vitamin a 340.1IU; vitamin c 6.5mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 1mg; vitamin b6 0.1mg; folate 40.3mcg; vitamin b12 0.3mcg; sodium 563mg; potassium 229mg; calcium 252.4mg; iron 1.3mg.
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