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    You are in: Home / Recipes / Excellent Eggplant Parmesan Recipe
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    Excellent Eggplant Parmesan

    Excellent Eggplant Parmesan. Photo by glitzypursegirl

    1/1 Photo of Excellent Eggplant Parmesan

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    15 mins

    35 mins

    Leilani's Note:

    This recipe is an adaptation of a recipe I saw on Throw Down, with Bobby Flay. This recipe is from Bobby Flay's challenger. I found the recipe on the food network website. The original recipe called for two eggplants, but I found that was too much. It also used 28 oz of Marinara sauce, but making it in a 9x13" dish, that was too little. The chef's recipe also said to use sliced, dry mozzarella, but I preferred grated. The original recipe didn't specify a pan size, so I made it in a 9x13" dish. You could, however, scale down the recipe and cook it in an 8x8 or 9x9" dish.

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    Units: US | Metric


    1. 1
      Peel the eggplant, and cut it in half length-wise.
    2. 2
      Cut into 1/4" slices.
    3. 3
      Coat eggplant slices in flour, dip in egg, and then coat with bread crumbs.
    4. 4
      Continue with all slices piling onto a plate.
    5. 5
      Pour oil (I use vegetable oil) into a saute pan using enough to submerse eggplant slices.
    6. 6
      Fry until lightly browned on each side. Remove to plate.
    7. 7
      Pour enough Marinara sauce to cover bottom of 9x13" dish with a thin layer.
    8. 8
      Add eggplant in a single layer.
    9. 9
      Pour additional Marinara sauce to cover top of eggplant. Add about 1 & 1/2 cups of mozzarella cheese, and sprinkle 1/2 cup of Romano cheese over.
    10. 10
      Continue with the next layer of sauce, eggplant, sauce, and the remainder of the cheese.
    11. 11
      Bake in a 350 degree oven for 25-30 minutes.

    Ratings & Reviews:

    • on April 02, 2012


      Wow! Taste extraordinaire! The calorie chart is messed up, but the taste is really great. This came out kinda like a lasagna. Together in 10 minutes, Baking time was perfect. I also baked a non-breaded, non-breadcrumbs, and non-fried other half and it was great. My store did not have Romano cheese so I used Colby-Jack instead. Definitely worth 5 Stars.

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    • on August 29, 2011


      This is a simple and delicious recipe. Im a vegetarian and no one else in my family is so I make their chicken for Chicken Parmesan almost the same way. Two separate meals, One easy recipe

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 15, 2010


      I didn't quite need four eggs, even though my eggplant was pretty large. I just used one egg and thinned it out with about 1/3 cup milk - and even then I had some left over. I also like that this recipe includes a step to coat the eggplant slices in flour before dipping it into the egg and breadcrumbs - it makes it more crispy (and I think perhaps the coating adheres better too?). Great taste good clear instructions = 5*.

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    Read All Reviews (4)


    Nutritional Facts for Excellent Eggplant Parmesan

    Serving Size: 1 (276 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 495.5
    Calories from Fat 201
    Total Fat 22.3 g
    Saturated Fat 10.8 g
    Cholesterol 148.5 mg
    Sodium 1442.4 mg
    Total Carbohydrate 47.9 g
    Dietary Fiber 8.1 g
    Sugars 20.1 g
    Protein 25.1 g

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