Quick & easy eggplant parmigiana recipe

Quick & Easy Eggplant Parmigiana recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Looking for a delicious and hassle-free dinner option? Look no further than this quick and easy eggplant parmigiana recipe. With just a handful of ingredients and minimal prep time, you can create a mouthwatering Italian dish that will impress your family and friends. This recipe combines tender slices of eggplant with layers of tangy marinara sauce, gooey melted cheese, and aromatic herbs, resulting in a dish that is both comforting and satisfying. Whether you're a vegetarian or simply looking to add more veggies to your diet, this eggplant parmigiana is sure to become a new favorite.

Keywords: eggplant parmigiana, quick, easy, Italian, vegetarian

Quick & easy eggplant parmigiana recipe details

Quick & easy eggplant parmigiana recipe, recipe Rating: 4.7
Number of votes:123

Ingredients:

2 firm eggplants

3 eggs and 1/4 cup water or 3/4 cup egg whites, beaten

1/2 teaspoon salt (optional)

1/4 cup fresh or dried parsley

1/2 teaspoon ground pepper

1 Tablespoon dried basil

1/3 cup parmigiana (Parmesan) cheese, grated

3 large cloves garlic, crushed or minced

2 cups plain bread crumbs

vegetable oil for frying

Three 8-ounce cans tomato sauce

1 cup parmigiana (Parmesan) cheese, grated

Instructions:

The recipe Fay DeVito (one of the previous owners of the building that now houses Queen Victoria Bed & Breakfast) sent us is perfect for our theme of quick and easy foods for entertaining guests. She writes: “Some people turn their nose at the thought of using tomato sauce right out of the can. This recipe is delicious. I don’t make it any other way and I have been complimented on this dish many times. I served this many times at our parties at The Beverly.” Fay recommends using DelMonte orHunt’s tomato sauce.

Pare and slice eggplants into 1/4-inch rounds. Dip slices into beaten eggs seasoned with salt, pepper, parsley, basil, garlic and 1/3 cup parmigiana cheese, then into bread crumbs. Fry in hot vegetable oil on both sides until golden brown. Drain on absorbent paper towels. In an ovenproof 2-quart baking dish, pour one can tomato sauce on bottom. Place 1/3 eggplant slices on sauce, then sprinkle with 1/3 cup parmigiana cheese. Repeat layers, ending with tomato sauce and cheese. Bake in a 350-degree oven for 20 to 25 minutes.