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Eggplant Parmesan Potpie

Eggplant Parmesan Potpie Recipe

  • 2 tablespoons olive oil
  • 2 cloves garlic, chopped
  • One 28-ounce can whole tomatoes
  • 12 large fresh basil leaves, torn into small pieces
  • Salt
  • 1½ pounds eggplant (3 small about 6 by 2 inches each)
  • ½ cup unbleached all-purpose flour
  • Salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • Corn or canola oil for frying
  • 2 cups Tomato Sauce (recipe above)
  • 8 ounces fresh mozzarella cheese, cut into 1/8-inch-thick slices
  • ¾ cup (3 ounces) freshly grated Parmesan cheese
  • 1½ cups fresh coarse bread crumbs
  • ¾ cup freshly grated Parmesan cheese
  • Salt and freshly ground black pepper
  • 2 tablespoons water
  • ¼ cup olive oil
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 249kcal (12%)
Total Fat 17g (26%)
Saturated Fat 5g (25%)
Cholesterol 20mg (7%)
Total Carbohydrate 15g
Dietary Fiber 2g
Sugars 3g
Protein 10g
* 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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