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    You are in: Home / Recipes / Eggplant Parmigiana Recipe
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    Eggplant Parmigiana

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    30 mins

    45 mins

    velorutionista's Note:

    I often find that the star of eggplant parmigiana recipes (the eggplant!) ends up overwhelmed by the marinara or smothered by the cheese, so I experimented a bit and came up with a recipe that has a nice balance between all the flavors.

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    Units: US | Metric


    1. 1
      Preheat oven to 375 deg. F. Grease a 9x13 baking dish.
    2. 2
      Slice eggplant, set aside.
    3. 3
      Mix panko, cayenne, and italian seasonings in medium shallow bowl. Beat eggs with water in another shallow bowl.
    4. 4
      Heat a large skillet over medium heat. Spray lightly with olive oil. Dip eggplant slices in egg, then in breadcrumb mixture. Cook coated slices 2 minutes on a side or till tender, working in batches if needed.
    5. 5
      Layer 1/3 of the eggplant slices in the bottom of prepared baking dish. Sprinkle with 1/2 cup mozzarella. Repeat layers 2 more times. Stir vinegar into marinara and spoon marinara over last layer. Top with remaining 1/2 cup mozzarella and parmesan.
    6. 6
      Cover dish loosely with foil and bake 30 minutes at 375 deg. F. Remove foil and bake an additional 10 minutes, till cheese is golden. Let rest 5-10 minutes before serving.
    7. 7
      **if you'd like to make this ahead, assemble up to 2 days in advance. Cover with foil and refrigerate till ready to bake, then cook about 10-15 extra minutes before removing the foil. (Please note, though, the longer you refrigerate it, the less crispy the crumb coating will be).

    Browse Our Top One-Dish Meal Recipes

    Ratings & Reviews:

    • on February 13, 2010


      Thanks! Truely enjoy this.......increased the Italian Spices by 2 ........Another "keeper"! DPN

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    • on June 06, 2009


      This dish was amazing!! I never liked nor thought I could make something as hard as eggplant parmigiana, but it came out great!! More time consuming than I expected..but it came out perfect. Everyone loved the dish, I will be making this again. Thanks.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 20, 2009



    Nutritional Facts for Eggplant Parmigiana

    Serving Size: 1 (329 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 279.9
    Calories from Fat 83
    Total Fat 9.3 g
    Saturated Fat 3.5 g
    Cholesterol 67.1 mg
    Sodium 811.5 mg
    Total Carbohydrate 37.1 g
    Dietary Fiber 5.4 g
    Sugars 12.9 g
    Protein 12.6 g

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