Simple Eggplant Parmesan
Easy Eggplant Parmesan recipe, with three basic ingredients - Eggplant, Cheese, and red sauce. A simple vegetarian dish, with minimal extra work.
Yield: 4 people
Calories: 217kcal
Materials
- 2 regular-sized eggplants sliced into ½ to ¾-inch rounds.
- Trim off each end. No need to peel
- 1 28 oz jar of store-bought red spaghetti sauce.
- Various spices for the sauce - Garlic onion, basil, Italian Spices, etc
- 1/2 cup red wine
- 1 pinch of sugar
- 2 eggs beaten, in a large bowl for dredging
- 4 cups Italian seasoned bread crumbs also in a large bowl for dredging
- 16 oz Package of shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ½ tsp dried basil
- Fresh Basil for garnish optional
Instructions
- Preheat the oven to 350 degrees
- Empty a jar of red sauce into a saucepan.
- Season with Italian herbs, red wine, and a pinch of sugar, and simmer while preparing the eggplant
- Dip eggplant slices in egg, then in bread crumbs.
- Place in a single layer on a large baking sheet.
- Bake in the preheated oven for 10 minutes 5 minutes on each side.
- In a 9×13 inch baking dish spread spaghetti sauce to cover the bottom.
- Place a layer of baked eggplant slices in the sauce.
- Sprinkle with mozzarella and Parmesan cheeses.
- Repeat with the remaining ingredients, ending with the cheeses. Any extra sauce can be put on top.
- Sprinkle dried basil on top.
- Bake in preheated oven for 35 minutes, or until golden brown. Cheese can burn easily, so check after 25 minutes or so.
- Garnish the Eggplant Parmesan with fresh basil and serve. (Optional)
Video
Notes
No need to peel the eggplant skin. When cooked, it is very tender.
Nutrition
Serving: 1cup | Calories: 217kcal | Carbohydrates: 19g | Protein: 12g | Fat: 11g | Saturated Fat: 5.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 57mg | Sodium: 1187mg | Potassium: 373mg | Fiber: 37g | Sugar: 6.7g | Vitamin A: 350IU | Vitamin C: 3mg | Calcium: 24mg | Iron: 1mg