Side dishe for 4

Eggplant Parmigiana

Name: Eggplant Parmigiana
Total time: 150 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 eggplants; 1 tbsp salt; olive oil (optional); 8 oz mozzarella cheese; 1/4 cup parmesan cheese

$6.92for 4150 minServes 4

Salted eggplant layers bake with tomato sauce and melted mozzarella and Parmesan until tender and bubbling.

Photo: curiouscuisiniere.com

What it costs

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Ingredient	Amount	Cost
	Eggplant, 2 lb$1.99/lb typical	2 lb	$3.98Typical price
	Mozzarella, 8 oz$0.30/oz typical	8 oz	$2.40Typical price
	Parmesan, 1 oz$0.55/oz typical	1 oz	$0.48Typical price
Total for the servings shown		$6.92

Swaps

Swap mozzarella for cheddar and shredded cheeseabout the same price

Pantry staples you likely have

Olive and cooking oil

Not included in the cost.

150 minstart to table
Involveddifficulty
4servings as written
$typical cost tier

Italian Vegetarian Gluten-free Budget Side dishes

Typical price

$1.73 per serving$6.92 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 eggplants
1 tbsp salt
olive oil (optional)
8 oz mozzarella cheese
1/4 cup parmesan cheese

Steps

Slice the eggplants into 1/2-inch rounds, sprinkle them with salt, and let them drain for 30 minutes.
Heat the oven to 425 F and dry the eggplant slices with paper towels.
Arrange the slices on an oiled baking sheet and bake for 25 minutes, turning once.
Layer the eggplant, tomato sauce, and mozzarella in a 9-by-13-inch baking dish, then finish with Parmesan.
Lower the oven to 375 F and bake for 40 minutes, until bubbling and tender.
Rest the dish for 15 minutes before cutting.