Ingredients for Eggplant Parmigiana
- 2 large eggs
- 1/2 cup milk
- 1 tablespoon vegetable oil (for egg mixture) + about 1/2 inch for frying
- All Purpose Flour
- Eggplants
- 1 (15 ounce) can tomato sauce
- Tomato Paste
- Tomatoes
- Burgundy Wine
- Dried Oregano
- Dried Basil
- Dried Thyme
- Garlic Salt
- 1/2 teaspoon salt
- 16 ounces shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
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How to Make Eggplant Parmigiana
- Whisk together 2 large eggs, 1/2 cup milk, and 1 tablespoon vegetable oil in a shallow dish.
- In a separate shallow dish, place 1 1/2 cups all-purpose flour.
- Dip each eggplant slice into the flour, then into the egg mixture, ensuring it's fully coated.
- Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. Fry eggplant slices in batches until golden brown and crispy, about 2-3 minutes per side.
- Remove eggplant slices with a slotted spoon and place them on a wire rack or paper towels to drain excess oil.
- In a medium saucepan, combine 28 ounces crushed tomatoes, 1 (15 ounce) can tomato sauce, 1/2 cup chopped onion, 2 cloves minced garlic, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 tablespoon sugar. Mix well.
- Bring the sauce to a simmer over medium heat and cook for 10 minutes, stirring occasionally.
- Preheat oven to 350°F (175°C). Lightly grease a 13x9 inch baking dish.
- Arrange half of the fried eggplant slices in the prepared baking dish.
- Top with half of a 16-ounce package of shredded mozzarella cheese.
- Spoon half of the prepared tomato sauce over the cheese.
- Repeat layers with remaining eggplant, mozzarella, and sauce.
- Sprinkle 1/2 cup grated Parmesan cheese over the top layer.
- Bake for 30-40 minutes, or until the sauce is bubbly and the cheese is melted and golden brown.
Nutrition Information (Approximate per serving)
Sodium
75 g
Sugar
78g
Fat
46g
Carbs
17g
