Eggplant Parmesan

Name: Eggplant Parmesan
Prep time: 40 min
Cook time: 40 min
Total time: 1 h 20 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 3 large aubergines, sliced 1cm; 400g crushed tomatoes; 300g mozzarella, sliced; 100g parmesan, grated; 150g plain flour; 3 eggs, beaten; 150g breadcrumbs; 3 cloves garlic, minced; 1 tsp dried oregano; 1 handful fresh basil; oil for frying about 500ml

Layers of fried aubergine, rich tomato sauce and melted mozzarella baked until bubbling — Italian vegetarian at its best.

Total time

80 min

Prep

40 min

Cook

40 min

Difficulty

medium

Cuisine

Vegetarian

vegetarian

Ingredients

3 largeaubergines, sliced 1cm

400gcrushed tomatoes

300gmozzarella, sliced

100gparmesan, grated

150gplain flour

3eggs, beaten

150gbreadcrumbs

3 clovesgarlic, minced

1 tspdried oregano

1 handfulfresh basil

oil for fryingabout 500ml

Instructions

Salt aubergine slices and drain 30 minutes, pat dry.

Coat in flour, egg then breadcrumbs.

Fry in oil until golden on both sides, drain.

Make tomato sauce by simmering crushed tomatoes with garlic and oregano 15 minutes.

Layer tomato sauce, aubergine and mozzarella in a baking dish.

Repeat layers finishing with sauce and parmesan.

Bake at 180C for 30 minutes until bubbling and golden.

Rest 10 minutes, scatter with basil and serve.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

765

Protein

48.7g

Fat

26.1g

Carbs

85.4g

Fiber

14.6g

Sodium

1193mg

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