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Eggplant Parmesan

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  • 20 min prep time
  • 1 hr 15 min total time
  • 9 ingredients
  • 6 servings
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Vegetarians and meat lovers alike will enjoy this simple take on a comforting classic.

Aaron Hutcherson Aaron Hutcherson
May 27, 2016

Ingredients

1
cup all-purpose flour
4
eggs, beaten
1
box (8 oz) Progresso™ plain panko crispy bread crumbs
3
teaspoons kosher salt
1 1/2
teaspoons ground black pepper
2
large eggplant (about 3 lb)
Vegetable oil, for frying
Two jars (24 oz each) tomato pasta sauce
2
cups shredded Italian cheese blend (8 oz)

Steps

  • 1 Heat oven to 400°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
  • 2 Put 1 cup all-purpose flour, 4 eggs, beaten, and 1 box (8 oz) Progresso™ plain panko crispy bread crumbs in 3 separate dishes. Add 1 teaspoon salt and 1/2 teaspoon black pepper to each of the dishes; stir to combine. Cut 2 large eggplant (about 3 lb) into 1/2-inch slices. Dredge each slice of eggplant on both sides in flour, followed by eggs, and then in bread crumbs.
  • 3 Fill 10-inch skillet with 1/2 inch vegetable oil; heat over medium heat. Fry coated eggplant slices in batches in hot oil, 2 to 3 minutes on each side, until browned. Transfer to wire rack to drain.
  • 4 Have ready two jars (24 oz each) tomato pasta sauce and 2 cups shredded Italian cheese blend (8 oz). Spread 1 cup of the pasta sauce in bottom of baking dish. Top with a layer of fried eggplant. Top with another 1 cup pasta sauce; sprinkle with 2/3 cup of the shredded cheese. Repeat layers of eggplant, sauce and cheese two more times to use up ingredients.
  • 5 Bake about 20 minutes or until cheese is melted and sauce is bubbling.
  • 1 Heat oven to 400°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
  • 2 Put 1 cup all-purpose flour, 4 eggs, beaten, and 1 box (8 oz) Progresso™ plain panko crispy bread crumbs in 3 separate dishes. Add 1 teaspoon salt and 1/2 teaspoon black pepper to each of the dishes; stir to combine. Cut 2 large eggplant (about 3 lb) into 1/2-inch slices. Dredge each slice of eggplant on both sides in flour, followed by eggs, and then in bread crumbs.
  • 3 Fill 10-inch skillet with 1/2 inch vegetable oil; heat over medium heat. Fry coated eggplant slices in batches in hot oil, 2 to 3 minutes on each side, until browned. Transfer to wire rack to drain.
  • 4 Have ready two jars (24 oz each) tomato pasta sauce and 2 cups shredded Italian cheese blend (8 oz). Spread 1 cup of the pasta sauce in bottom of baking dish. Top with a layer of fried eggplant. Top with another 1 cup pasta sauce; sprinkle with 2/3 cup of the shredded cheese. Repeat layers of eggplant, sauce and cheese two more times to use up ingredients.
  • 5 Bake about 20 minutes or until cheese is melted and sauce is bubbling.

Expert Tips

After you have dredged a few slices of eggplant, you can start frying them as you continue to dredge the rest of the eggplant, to help save some time.

Garnish with fresh basil, if desired.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
1393.5
% Daily Value
Total Fat
114.1g
176%
Saturated Fat
15.1g
76%
Cholesterol
162.6mg
54%
Sodium
1986.4mg
83%
Total Carbohydrate
71.9g
24%
Dietary Fiber
11.1g
45%
Sugars
16.9g
Protein
25.4g
% Daily Value*:
Vitamin C
11.90%
12%
Calcium
30.10%
30%
Iron
18.50%
18%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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