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

Gallery

Jason Donnelly

Recipe Summary

total:
30 mins
Servings:
4
Advertisement

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.

    Advertisement
Instructions Checklist
  • 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.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • 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; total fat 15g; saturated fat 5g; polyunsaturated fat 5g; monounsaturated fat 4g; cholesterol 70mg; sodium 563mg; potassium 229mg; carbohydrates 20g; fiber 5g; sugar 8g; protein 12g; trans fatty acid 0g; vitamin a 340IU; vitamin c 6mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 1mg; vitamin b6 0mg; folate 40mcg; vitamin b12 0mcg; calcium 252mg; iron 1mg.
Advertisement

Reviews

Advertisement