The Best Eggplant Parmesan Recipe | Yummly
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The Best Eggplant Parmesan

TASTE OF HOME
21Ingredients
110Minutes
570Calories
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Ingredients

US|METRIC
16 SERVINGS
  • 3 garlic cloves (minced)
  • 1/3 cup olive oil
  • 2 cans crushed tomatoes (28 ounces each)
  • 1 cup pitted ripe olives (chopped)
  • 1/4 cup fresh basil leaves (thinly sliced, or 1 tablespoon dried basil)
  • 3 tablespoons capers (drained)
  • 1 teaspoon crushed red pepper flakes
  • 1/4 teaspoon pepper
  • 1 cup all-purpose flour
  • 4 large eggs (beaten)
  • 3 cups dry bread crumbs
  • 1 tablespoon garlic powder
  • 1 tablespoon fresh oregano (minced, or 1 teaspoon dried oregano)
  • 4 eggplants (small, about 1 pound each, peeled and cut lengthwise into 1/2-inch slices)
  • 1 cup olive oil
  • 2 large eggs (beaten)
  • 2 ricotta cheese (cartons, 15 ounces each)
  • 1 1/4 cups shredded Parmesan cheese (divided)
  • 1/2 cup fresh basil leaves (thinly sliced, or 2 tablespoons dried basil)
  • 1/2 teaspoon pepper
  • 8 cups part skim mozzarella cheese (shredded)
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    NutritionView More

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    570Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories570Calories from Fat350
    % DAILY VALUE
    Total Fat39g60%
    Saturated Fat14g70%
    Trans Fat
    Cholesterol145mg48%
    Sodium780mg33%
    Potassium500mg14%
    Protein28g55%
    Calories from Fat350
    % DAILY VALUE
    Total Carbohydrate30g10%
    Dietary Fiber5g20%
    Sugars4g8%
    Vitamin A15%
    Vitamin C6%
    Calcium70%
    Iron15%

    * 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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