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Eggplant Parmigiana Recipe

Eggplant Parmigiana Recipe - 6 servings


2 teaspoons olive oil

2 cloves garlic, sliced

1 onion, chopped

2 cups tomato, chopped

1/2 cup Chicken Broth

1 teaspoon basil

1 teaspoon parsley

1 teaspoon oregano

1/4 teaspoon salt

1/4 teaspoon black pepper

2 eggs, slightly beaten

1/3 cup Parmesan cheese

1 eggplant, cut into 1/8-inch slices

1/2 cup shredded part-skim mozzarella cheese


In a medium nonstick skillet, heat 1 teaspoon of the olive oil. Add garlic and onion, and saute 6-8 minutes or until onion is tender, add tomato, chicken broth, basil, parsley, oregano, salt and pepper. Simmer, uncovered, over low heat 20 minutes, stirring often. Set aside.


Combine beaten eggs with 2 tablespoons of the Parmesan cheese. Dip eggplant into egg mixture. In a large nonstick skillet, heat remaining teaspoon of olive oil. Cook eggplant 1 minute on each side or until eggplant is lightly browned. Remove to platter as eggplant is cooked.


Pour 1/4 of the tomato mixture on the bottom of an 8 x 8 x 2-inch ovenproof casserole dish. Layer eggplant over top. Sprinkle eggplant with 1/4 more sauce, then with 1/3 mozzarella, then with 1/3 Parmesan. Repeat layers. Pour remaining sauce over top and sprinkle with remaining mozzarella and Parmesan. Cover with foil and bake in a 350oF oven 30 minutes.

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