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Eggplant Parmesan

<p>We love the Chicken Parmigiana recipe so much that I thought I might experiment with different "meats". We had received an eggplant in our latest Happy Box and I didn't want it to go to waste. So I converted the Chicken Parmigiana recipe in to Eggplant Parmesan.</p>
4 Servings Recipe By

Ingredients

  • 2 individual Egg
  • 1 teaspoon Salt
  • 1/8 teaspoons Black Pepper
  • 1 cup slice Eggplant
  • 3/4 cups Bread Crumbs
  • 1/2 cups Vegetable Oil
  • 32 ounces Tomato Sauce
  • 1/4 teaspoons Garlic Powder
  • 2 tablespoons Butter
  • 1/2 cups Parmesan Cheese, Shredded
  • 2 cups Mozzarella Cheese, Shredded

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 2 slices
  • 742 Calories
  • 58g Total Fat
  • 21g Sat Fat
  • 0g Trans Fat
  • 192mg Cholesterol
  • 2452mg Sodium
  • 31g Total Carb
  • 4g Fiber
  • 11g Total Sugars (Includes 0g Added Sugars)
  • 29g Protein
  • 23 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Combine beaten eggs, salt, and pepper.
  2. Dip eggplant slices into egg mixture, then bread crumbs.
  3. Heat oil in skillet until hot.
  4. Quickly brown eggplant on both sides, then divide among indicated number of 8x8 pans.
  5. Add tomato sauce and garlic powder to skillet and bring to a boil.
  6. Simmer 10 minutes until thickened.
  7. Stir in butter.
  8. Pour over eggplant, sprinkle with parmesan cheese, cover with mozzarella cheese, and cover with foil.
  9. Bake at 350 degrees for 30 minutes.
  10. Remove foil and bake 10 minutes longer.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Combine lightly beaten eggs, salt, and pepper.
  2. Dip eggplant slices into egg mixture, then bread crumbs.
  3. Heat oil in skillet until hot.
  4. Quickly brown eggplant on both sides, then divide among indicated number of 8x8 pans.
  5. Add tomato sauce and garlic powder to skillet and bring to a boil.
  6. Simmer 10 minutes until thickened.
  7. Stir in butter.
  8. Pour over eggplant, sprinkle with parmesan cheese, cover with mozzarella cheese, and cover with foil. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Bake at 350 degrees for 30 minutes.
  3. Remove foil and bake 10 minutes longer.

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