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Kellie Saweress: "Great recipe. Easy to follow. Turned out great. I…" Read More
11Ingredients
90Minutes
180Calories
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Ingredients
US|METRIC
8 SERVINGS
- olive oil (for baking sheets)
- 2 large eggs
- 3/4 cup plain dry breadcrumbs
- 3/4 cup grated Parmesan (finely, plus 2 tablespoons for topping)
- 1 tsp. dried oregano
- 1/2 tsp. dried basil
- coarse salt
- Coarse salt and ground pepper
- 2 eggplants (large, 2 1/2 pounds total, peeled and sliced into 1/2-inch rounds)
- 6 cups chunky tomato sauce (store-bought or homemade)
- 1 1/2 cups shredded mozzarella
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Directions
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NutritionView More
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180Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories180Calories from Fat100 |
% DAILY VALUE |
Total Fat11g17% |
Saturated Fat5g25% |
Trans Fat |
Cholesterol80mg27% |
Sodium390mg16% |
Potassium380mg11% |
Protein11g |
Calories from Fat100 |
% DAILY VALUE |
Total Carbohydrate10g3% |
Dietary Fiber5g20% |
Sugars3g |
Vitamin A8% |
Vitamin C6% |
Calcium25% |
Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(46)
Kellie Saweress 4 years ago
Great recipe. Easy to follow. Turned out great. It is now something I make regularly.
Dawn 4 years ago
Absolutely excellent! No mess frying on the stove and tasted like you would get in a great Italian restaurant. Boyfriend wants to know when we are having it again!
Melanie Servold 4 years ago
We used one large eggplant and it was enough for three of us plus we ate a salad but It turned out great and my teenage son who usually hates eggplant absolutely loved it and WAS FULL!!
Mj Valentin 4 years ago
The eggplant baked beautifully! Used panko instead of breadcrumbs. Used to grill the eggplant but this gives so much better texture. Definitely a keeper recipe
Elaine Ruiz 4 years ago
Delicious! I may halve the recipe next time. And get brave and do some cheese variations! And my own sauce.
Cynthia St Julian 5 years ago
Very delicious! Great recipe I left the eggplant skins on though but it was still awesome
Starr 6 years ago
Delicious! Really easy prep that the kids helped. And everyone ate it up. It helped we had perfect size eggplant from our garden.
Yummlykins 6 years ago
This was so good! Only thing I did differently was to cover the pan and bake for 30 minutes, then I removed tin foil and browned for 15.
Jamie Koch 6 years ago
Turned out really good. I opted to not put everything together in the bakimg dish to avoid the breading from getting soggy. Baked then topped with fresh sliced mozzerella baked until melted, plated then put sauce on top. My husband thought is was very tastey and hes very particular and not a huge fan of eggplant. I only used 1 eggplant which was plenty for 2 adults and a teenager. The receipe calls for more sauce then needed.
Shelley Bock 6 years ago
It turned out really good. I added ground beef to the chopped tomatoes and my husband loved it! Since it went over so well I'll be serving it at my luncheon this week.
Fernandez 6 years ago
I'm not a fan of frying so this receipe is beyond ideal. However I was afraid the eggplant wouldn' taste as good without frying but it tasted great. Everyone truly enjoyed it.
Wesley Doyle 6 years ago
Delicious! Took some time to assemble and make but it was well worth the wait!
Paula L. 6 years ago
Amazing! Prepared exactly as the recipe called for and turned out great. Will definitely be a regular at home.