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Eggplant Parmesan with Fresh Basil

Eggplant Parmesan with Fresh Basil Recipe

  • 2 jars (26 ounces each) tomato-based pasta sauce
  • ¼ cup dry red wine
  • 4 medium-size cloves garlic, crushed in a garlic press
  • ½ loosely packed cup torn fresh basil leaves
  • 1 cup vegetable oil or olive oil, or more as needed
  • 4 large eggs
  • Salt and freshly ground black pepper
  • 2 large eggplants (3 pounds total), peeled and sliced crosswise ¼ inch thick
  • 2 packages (8 ounces each; 4 cups total) shredded mozzarella and Parmesan cheese blend
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 539kcal (27%)
Total Fat 39g (59%)
Saturated Fat 10g (48%)
Cholesterol 375mg (125%)
Total Carbohydrate 26g
Dietary Fiber 7g
Sugars 16g
Protein 22g
* 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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