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Eggplant Parmesan

Eggplant Parmesan Recipe

  • 1 cup all-purpose flour
  • 2 cups fine dry bread crumbs (see Notes)
  • 4 large eggs
  • 2 small eggplants (about 12 ounces each), peeled and cut into ¼-inch rounds
  • 1/3 to ½ cup olive oil, or more as needed
  • Kosher salt, to taste
  • 4 cups Tasty Basic Tomato Sauce or good-quality commercial tomato sauce
  • 1 container (15 ounces) ricotta cheese
  • 1 pound commercial mozzarella cheese, sliced
  • ¼ cup freshly grated Parmesan
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 765kcal (38%)
Total Fat 45g (69%)
Saturated Fat 20g (98%)
Cholesterol 240mg (80%)
Total Carbohydrate 52g
Dietary Fiber 6g
Sugars 6g
Protein 39g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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