Eggplant Parmesian
A hearty eggplant Parmesan layered with sautéed mushrooms, melted mozzarella, and rich tomato sauce, perfect for comforting family dinners or casual gatherings.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Slice the eggplant into 1/8 to 1/4-inch thick slices lengthwise.
- Dip each eggplant slice into beaten eggs, then coat with seasoned bread crumbs.
- Sauté the breaded eggplant slices in hot salad oil until golden brown on each side.
- Place a layer of eggplant slices in a 1 1/2 to 2-quart casserole dish.
- Sprinkle with grated Parmesan cheese, oregano, and sautéed mushrooms.
- Add a layer of sliced mozzarella cheese over the mushrooms.
- Cover with some of the tomato sauce.
- Repeat the layers until all eggplant slices are used, ending with a layer of sauce topped with mozzarella.
- Bake uncovered for 30 minutes or until the sauce is bubbly and cheese is melted.
Nutrition & Diet Analysis (per serving)
538
kcal
27% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).