The Best Eggplant Parmesan

TASTE OF HOME
23Ingredients
110Minutes
590Calories

Ingredients

US|METRIC
  • 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
  • eggplant
  • 1 cup all-purpose flour
  • 4 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
  • cheese
  • 2 eggs (beaten)
  • 2 ricotta cheese (cartons, 15 ounces each)
  • 1 1/4 cups Parmesan cheese (shredded, 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

    590Calories
    Sodium34% DV810mg
    Fat62% DV40g
    Protein57% DV29g
    Carbs10% DV30g
    Fiber20% DV5g
    Calories590Calories from Fat360
    % DAILY VALUE
    Total Fat40g62%
    Saturated Fat15g75%
    Trans Fat
    Cholesterol150mg50%
    Sodium810mg34%
    Potassium520mg15%
    Protein29g57%
    Calories from Fat360
    % DAILY VALUE
    Total Carbohydrate30g10%
    Dietary Fiber5g20%
    Sugars5g10%
    Vitamin A20%
    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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