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 pr

Ingredients

• 4 servings breadcrumbs
• 2 large eggplants
• 4 eggs
• 4 servings parsley
• 1 garlic clove
• 3 tablespoons olive oil / sunflower
• 4 servings oregano
• 2 tablespoons parmesan
• 4 servings bell pepper
• 1 pinch salt
• 4 servings mozzarella
• 500 ml tomato puree

Instructions

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. Place eggplant on baking sheet. 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. Serve!