Name: Eggplant Parmesan
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Ingredients: ½ tsp black pepper; 2 lbs egg plant (2 large/3 medium/4 small), cut into ⅓" thick rounds; 1 tsp salt; ½ cup grated parmesan cheese; ¼ cup fresh basil leaves, coarsely chopped, (optional, but nice); 1 lb shredded mozzarella (grated on the large holes); 24 oz good quality marinara sauce; Olive oil (to drizzle over eggplant and 1 Tbsp for the sauce); 1 large or 2 small garlic cloves, pressed or minced; 3 large eggs; 1½ cups panko breadcrumbs; ¾ cup all-purpose flour

Eggplant Parmesan

How do you prevent eggplants from absorbing too much oil?

How do you layer an eggplant parmesan casserole?

What can you serve with eggplant parmesan?

Crisp baked eggplant layered with marinara and plenty of melted cheese.

Milk

Eggs

Wheat

Lactose Free

Gluten Free

Vegetarian

Seasonings

gram

black pepper

Fresh Vegetables

eggplant

salt

Cheese

grated parmesan cheese

fresh basil

part skim shredded mozzarella cheese

Pasta Sauces

milliliter

marinara sauce

Oils

olive oil

garlic

eggs

Other Bread

panko

Flour & Meal

all purpose flour

Alpha-carotene

Vitamin A

Lactose

Carbohydrates

Lycopene

Vitamins

Folic Acid (B9)

Water

Calories

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Magnesium

Minerals

Zinc

Copper

Manganese

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Vitamin K

Vitamin D

Iron

Sugar

Dietary Fiber

Protein

Cholesterol

Calcium

Trans fatty acids

Phosphorus

Selenium

Choline

Beta-cryptoxanthin

Lutein+zeaxanthin

Dietary Folate Equivalents

Potassium

Sodium

Added Sugar

Saturated Fat

Vitamin C

Beta-carotene

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Eggplant Parmesan

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