italian eggplant parmigiana

Name: Italian Eggplant Parmigiana
Prep time: 15 min
Cook time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 1 large eggplant, sliced 1/4 inch thick; 2 - eggs, beaten; 1/2 cup(s) dry bread crumbs; 1 can(s) (14 1/2 ounces) stewed tomatoes - seasoned with basil, garlic and oregano; 1 can(s) (15 ounces) tomato sauce; 2 clove(s) garlic, minced; 1/2 teaspoon(s) dried basil; 6 ounce(s) mozzarella cheese, sliced

(1 RATING)

74 Pinches

Angela Pietrantonio

Woonsocket, RI

Updated on Jan 6, 2012

I love eggplant and this dish sparkles with flavor! Recipe Source~ Country Italian Cooking 8 Points Per Serving

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prep time 15 Min

cook time 30 Min

method ---

yield 4 serving(s)

Ingredients

1 large eggplant, sliced 1/4 inch thick
2 - eggs, beaten
1/2 cup dry bread crumbs
1 can (14 1/2 ounces) stewed tomatoes - seasoned with basil, garlic and oregano
1 can (15 ounces) tomato sauce
2 cloves garlic, minced
1/2 teaspoon dried basil
6 ounces mozzarella cheese, sliced

How To Make italian eggplant parmigiana

Step 1

Dip eggplant slices into eggs, then bread crumbs; arrange in single layer on baking sheet. Broil 4 inches from heat until brown and tender, about 5 minutes per side.

Step 2

Reduce oven temperature to 350*F. Place eggplant in 13x9 inch baking dish.
Step 3

Combine tomatoes, tomato sauce, garlic and basil; pour over eggplant and top with cheese.
Step 4

Cover and bake at 350*F 30 minutes or until heated through. Sprinkle with grated Parmesan cheese, if desired.
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