Dinner for 8

Eggplant Parmesan with mozzarella

Name: Eggplant Parmesan with mozzarella
Total time: 100 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 2 large eggplants; 3 tsp kosher salt; 1/2 cup all-purpose flour; 4 large eggs; 3 1/2 cups panko breadcrumbs; 1 1/2 tsp garlic powder; 1 1/2 tsp onion powder; 2 tsp italian seasoning; 2 tbsp extra-virgin olive oil; 3 cups marinara sauce; 16 oz fresh mozzarella; 1 cup freshly grated parmesan cheese

$9.12for 4100 minServes 8

Breaded eggplant is baked with marinara, mozzarella, and Parmesan until tender, bubbling, and lightly browned.

Eggplant Parmesan with mozzarella with its ingredients

What it costs

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Ingredient	Amount	Cost
	Eggplant, 2.5 lb$1.99/lb typical	2.5 lb	$4.97Typical price
	Eggs, 4$0.30 each typical	4	$1.20Typical price
	Bread crumbs, 14 oz$0.14/oz typical	14 oz	$1.96Typical price
	Pasta sauce, 26 oz$0.10/oz typical	26 oz	$2.55Typical price
	Mozzarella, 16 oz$0.30/oz typical	16 oz	$4.80Typical price
	Parmesan, 3.5 oz$0.55/oz typical	3.5 oz	$1.93Typical price
Total for the servings shown		$18.25

Swaps

Swap mozzarella for cheddar and shredded cheeseabout the same price
Swap bread crumbs for stuffing mixabout $0.16/oz more at typical prices

Pantry staples you likely have

Salt and pepperFlourDried spices (cumin, paprika, chili powder, oregano)Cooking spray, shortening, ghee, coconut and sesame oil

Not included in the cost.

100 minstart to table
Involveddifficulty
8servings as written
$$typical cost tier

Italian Vegetarian Budget Family Dinners

Typical price

$2.28 per serving$9.12 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

2 large eggplants
3 tsp kosher salt
1/2 cup all-purpose flour
4 large eggs
3 1/2 cups panko breadcrumbs
1 1/2 tsp garlic powder
1 1/2 tsp onion powder
2 tsp italian seasoning
2 tbsp extra-virgin olive oil
3 cups marinara sauce
16 oz fresh mozzarella
1 cup freshly grated parmesan cheese

Steps

Heat the oven to 425 F and line two baking sheets with parchment.
Slice the eggplants into thin rounds, sprinkle with salt, and let them stand for 20 minutes before patting dry.
Set out the flour, beaten eggs, and panko mixed with garlic powder, onion powder, and Italian seasoning.
Coat each eggplant slice in flour, egg, and crumbs, then arrange the slices on the baking sheets.
Brush the slices with olive oil and bake for 25 minutes, turning them halfway through.
Lower the oven to 375 F and layer sauce, eggplant, mozzarella, and Parmesan in a 9-by-13-inch baking dish.
Bake for 30 minutes until bubbling, then rest for 10 minutes before cutting.

Main ingredient on sale this week? See what to make with eggs on sale.