Mom's Eggplant Parmigiana

Product Wellness Keys
  • Fat Free
  • Fruits - Vegetables
  • Heart Healthy
  • Gluten Free
  • High Calcium
  • High Fiber
  • Lactose Free
  • Low Calorie
  • Low Fat
  • Low Sodium
  • Sugar Free
  • Vegan
  • Lean
  • Whole Grain
  • Diabetes
  • High Calorie
Read more about Wellness Keys
Nutritional Info
Each serving (1 piece, 3" x 3 1/4") contains 350 calories, 17 g carbohydrate, (4 g fiber), 12 g protein, 26 g fat, (7 g saturated fat), 115 mg cholesterol, and 840 mg sodium.
  • Calories per Serving: 350
  • Servings: 12
  • Active Time: 1 hour
  • Total Time to Make: 1 hour, 40 minutes
Mom's Eggplant Parmigiana


You'll Need

9x13-inch baking dish


  1. Preheat oven to 375 degrees. Heat 1 Tbsp extra virgin olive oil in small saucepan on MED-HIGH; add garlic. Cook, stirring, about 2 min until browned. Add passata; rinse jar with 1/2 cup water and add to pan. Add 3 basil leaves; season with 1 Tbsp salt and 1/2 Tbsp pepper. Bring to simmer 20 min; set aside.
  2. Slice eggplants lengthwise into strips about 1/4-inch thick. Lay flat in single layer on baking sheet; sprinkle evenly on both sides with 1/2 tsp salt. Let rest about 5 min at room temp.
  3. Heat vegetable oil in large sauté pan on MED-HIGH about 6 min. Coat eggplant slices with flour; dip in eggs until well-coated. Add carefully to pan in small batches; cook, about 1 min each side, until golden brown. Transfer to paper towel-lined baking sheet. Repeat process with remaining eggplant slices. Let rest 3-4 min.
  4. Spread bottom of 9x13-inch baking pan with 1/2 cup sauce. Top with one-third of eggplant slices lengthwise. Sprinkle with 1 Tbsp grated cheese. Spread with 1/2 cup sauce; sprinkle with 1 Tbsp grated cheese. Top with one-third of mozzarella (breaking pieces apart); top with one-third of basil leaves. Drizzle with 1 Tbsp extra virgin olive oil. 
  5. Top with another third of eggplant slices widthwise; press down to pack. Spread with 1/2 cup sauce; sprinkle with 1 Tbsp grated cheese. Top with another third of mozzarella (breaking pieces apart); top with another third of basil leaves. Drizzle with 1 Tbsp extra virgin olive oil.
  6. Top with remaining eggplant slices lengthwise; season with black pepper. Spread evenly with 1/2 cup sauce; sprinkle with remaining grated cheese. Top with remaining mozzarella (breaking pieces apart); top with remaining basil leaves. Drizzle with remaining extra virgin olive oil. Bake 40 min until cheese is golden. Remove from oven; let rest 10 min. Serve with remaining sauce.


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