Eggplant Parmesan

You can never have too many Mediterranean recipes, so give Eggplant Parmesan a try. This recipe makes 4 servings with 342 calories, 14g of protein, and 17g of fat each. For $2.13 per serving, this recipe covers 33% of your daily requirements of vitamins and minerals. 1 person has made this recipe and would make it again. It is brought to you by Foodista. A mixture of mozzarella, eggplants, garlic clove, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes approximately 1 hour and 15 minutes. It works well as a ma

Instructions

1. 1

   Peel the eggplants, slice them (about 1 cm thick) and season with salt. Set aside for about 20 minutes.Rinse eggplant slices and wipe with a paper towel to absorb all the water.Prepare two bowls, one with beaten eggs (with a pinch of salt) and one with breadcrumbs mixed with Parmesan (2 tablespoons)Dip sliced eggplant in beaten eggs, then the bread crumb mixture and coat thoroughly.

2. 2

   Place eggplant on baking sheet.

3. 3

   Bake at 350 degrees for 20-30 minutes or until golden brown.Marinara Sauce: In a saucepan put 3 tablespoons of olive oil and a clove of crushed garlic. Fry it then add tomato puree, season with salt, pepper and oregano to taste and let simmer about 5-10 minutes.At the end add the chopped parsley.Top each eggplant piece with two tablespoons marinara sauce and one tablespoon mozzarella cheese. Return to oven and bake for 8-10 minutes additional year or until cheese is melted.

4. 4

   Serve!

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