Eggplant Parmesan Recipe


Preparation Time30 MinCooking Time10 Min
Ready In40 MinDifficulty LevelMedium
Health IndexAverageServings4
VegetarianMain Ingredient
Interest Group


 Finely chopped onion1 Cup (16 tbs)
 Garlic1 Clove (5 gm), minced
 Vegetable oil2 Tablespoon
 Canned whole tomatoes16 Ounce (1 Can, Untrained And Chopped)
 Canned tomato sauce8 Ounce (1 Can)
 Salt1⁄2 Teaspoon
 Dried whole basil1⁄2 Teaspoon
 Dried whole oregano1⁄2 Teaspoon
 Wheat germ1 Cup (16 tbs)
 Whole wheat breadcrumbs2⁄3 Cup (10.67 tbs)
 Eggs2 , beaten
 Vegetable oil1⁄2 Cup (8 tbs)
 Sliced mozzarella cheese8 Ounce (1 Package)
 Grated parmesan cheese1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size

Calories 813 Calories from Fat 514

% Daily Value*

Total Fat 58 g89.8%

Saturated Fat 16.1 g80.4%

Trans Fat 0 g

Cholesterol 164.3 mg

Sodium 1336.9 mg55.7%

Total Carbohydrates 45 g15.2%

Dietary Fiber 12 g48%

Sugars 7.1 g

Protein 34 g68.1%

Vitamin A 34.8% Vitamin C 34%

Calcium 57.2% Iron 30.8%

*Based on a 2000 Calorie diet


1) Into a skillet, pour in some oil and allow to heat up
2) Add in the onions and the garlic and saute till soft
3) Add in the tomatoes, tomato sauce, 1/2 teaspoon of salt, basil and oregano
4) Cover with a lid and bring to a gentle boil
5) Lower the flame and simmer for about 20 minutes once in while stirring the mixture
6) Using a peeler, peel the egg plant
7) Using a knife, cut the eggplant into 1/2 inch slices
8) Into a bowl mix together the breadcrumbs, wheat germ and 1/2 teaspoon of salt
9) Dip the eggplant slices into the eggs and then onto the breadcrumb mixture
10) Dip into a wok of hot oil ad fry till golden brown
11) Drain the egg plant slices onto absorbent kitchen towel
12) Spoon half the mixture of the tomato sauce into a greased 13 x 9 2 inch baking dish and top with parmesan cheese
13) Bake for 10 minute at 400 F
14) Layer the eggplant slices over the sauce, topped with the cheese slices and remaining sauce

15) Serve warm