Italian Eggplant

Even kids will love this veggie-filled dish from All You Reader Marie Vara!

Yield: 4
Cost per Serving: $2.01
Recipe from All You

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Recipe Time

Prep Time:
Bake: 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 459
  • Fat: 32g
  • Saturated fat: 7g
  • Cholesterol: 328mg
  • Fiber: 9g
  • Protein: 20g
  • Carbohydrate: 26g
  • Sodium: 1,832mg

Ingredients

  • 1/4 cup olive oil
  • 6 large eggs
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 teaspoons garlic powder
  • 2 teaspoons dried parsley
  • 1 large eggplant (about 2 lb.), trimmed, sliced into roughly 20 ¼-inch-thick rounds
  • 1 24-oz. jar marinara sauce
  • 1/2 cup grated Parmesan

Preparation

  1. Preheat oven to 200°F. Line a baking sheet with paper towels.
  2. Warm 2 Tbsp. olive oil in a large skillet over medium heat. Whisk eggs, salt, pepper, garlic powder and parsley in a medium bowl. Working in batches, dip eggplant slices into egg mixture. Shake off excess and place slices in a single layer in skillet. Cook until browned, 1 to 2 minutes per side. Transfer slices to baking sheet; place in oven to keep warm. Repeat with remaining eggplant. If burned bits accumulate, wipe out skillet with a paper towel between batches and add remaining olive oil.
  3. Warm marinara sauce in a small pan over low heat. Spoon 1 Tbsp. sauce onto each of 4 plates; top each with an eggplant slice. Spoon more sauce over, sprinkle with Parmesan and add another eggplant slice. Repeat layers until no eggplant remains. Top each stack with 2 Tbsp. sauce, sprinkle with more Parmesan and serve.
  4.  
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