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5
from 1 vote
3 Cheese Vegetarian Eggplant Parmesan Recipe
Three cheeses top sliced eggplant in a delicious tomato sauce.
Prep Time
15
minutes
mins
Cook Time
25
minutes
mins
Total Time
40
minutes
mins
Course:
Main Course
Cuisine:
American, Italian, Vegetarian
Servings:
4
Calories:
516
kcal
Author:
Lois Carter Crawford
Ingredients
⅓
cup
flour
½
teaspoon
garlic powder
¼
teaspoon
salt
(optional)
1
medium
eggplant
(cut into ½-inch slices)
¼
cup
canola oil
24
ounces
tomato sauce
3
tablespoons
fresh basil
(chopped or 1 teaspoon dried)
½
teaspoon
dried oregano leaves
(or 1 ½ tablespoons fresh, chopped)
1
cup
grated Parmesan cheese
¼
cup
Feta cheese
(crumbled)
1
cup
fresh mozzarella cheese
(cut into small bits)
Instructions
Mix the flour, garlic powder and salt.
Dredge the sliced eggplant through the flour mixture.
Heat the oil over medium heat in a skillet and when hot, fry the eggplant in the oil until golden brown on both sides (turning once).
Pour half the tomato sauce into lightly greased 13" x 9" baking dish.
Sprinkle ½ the oregano and basil over the sauce.
Lay the eggplant over the sauce in a single layer.
Sprinkle ½ the Parmesan cheese and all the Feta cheese over the eggplant.
Cover with the remaining sauce.
Sprinkle the remaining spices over the sauce.
Sprinkle the remaining Parmesan cheese over the sauce.
Dot with mozzarella cheese.
Bake uncovered in 325F degree oven for about 25 minutes, until hot and bubbly.
Nutrition
Calories:
516
kcal
|
Carbohydrates:
37
g
|
Protein:
21
g
|
Fat:
32
g
|
Saturated Fat:
9
g
|
Polyunsaturated Fat:
5
g
|
Monounsaturated Fat:
12
g
|
Trans Fat:
0.1
g
|
Cholesterol:
46
mg
|
Sodium:
1488
mg
|
Potassium:
897
mg
|
Fiber:
9
g
|
Sugar:
17
g
|
Vitamin A:
1536
IU
|
Vitamin C:
11
mg
|
Calcium:
436
mg
|
Iron:
2
mg