Traditional eggplant Parmesan dishes can take quite a long time to prepare if you make your own marinara sauce.
Eggplant is also known as aubergine. It is a member of the nightshade family and often used in Mediterranean cooking.
Although typically used as a vegetable, its botanical definition is actually a berry!
This easy eggplant Parmesan recipe uses bottled marinara sauce for those nights when you don’t have time to make the whole recipe from scratch.
Flavors abound in this Classic Eggplant Parmesan Recipe
To keep the calories lower, the eggplant is baked, not deep fried. I used Newman’s Own marinara sauce and seasoned some Italian breadcrumbs with both rosemary and garlic salt.
A dipping station helps to make putting together this dish easier. Place your seasoned bread crumbs in one dish, and beaten egg in another.
Coat the eggplant slices in the beaten egg and then roll in the breadcrumbs and place in a nearby oven proof baking dish.
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This easy eggplant Parmesan recipe uses bottled marinara sauce for those nights when you don’t have time to make the whole recipe from scratch. Nutritional information is approximate due to natural variation in ingredients and the cook-at-home nature of our meals.Eggplant Parmesan Classic Italian Dish
Ingredients
Instructions
Nutrition Information:
Yield:
6
Serving Size:
1
Amount Per Serving:
Calories: 301Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 34mgSodium: 2076mgCarbohydrates: 54gFiber: 8gSugar: 13gProtein: 10g
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