Eggplant Parmesan
Eggplant Parmesan is a comforting vegetarian classic that brings together crispy baked eggplant, rich marinara sauce, and gooey melted cheese for an unforgettable meal.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves 8
- Category: Main
- Method: Frying/Baking
- Cuisine: Italian
Ingredients
Scale
- 2 medium eggplants, sliced into ½-inch rounds
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup seasoned breadcrumbs
- 2 cups marinara sauce
- 1.5 cups fresh mozzarella cheese, shredded
- ½ cup grated Parmesan cheese
- Fresh basil leaves for garnish
- 2 tbsp olive oil for frying
Instructions
- Prepare the eggplants by sprinkling salt on the slices and letting them sit for 30 minutes to remove bitterness. Pat dry.
- Set up a breading station with flour in one dish, beaten eggs in another, and breadcrumbs in a third.
- Bread the eggplant slices by dipping each slice into flour, then eggs, and finally coating them with breadcrumbs.
- Heat olive oil in a skillet over medium heat and fry each slice until golden brown on both sides (about 3-4 minutes per side). Drain on paper towels.
- Preheat the oven to 375°F (190°C). In an oven-safe dish, layer marinara sauce, half of the fried eggplants, mozzarella, and Parmesan. Repeat the layering process.
- Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 15-20 minutes until bubbly and golden brown.
Notes
- For added flavor, mix crushed red pepper into the breadcrumbs or add sautéed vegetables like zucchini or mushrooms.
- Let the dish rest for a few minutes before slicing to allow flavors to meld.
Nutrition
- Serving Size: 1 slice (150g)
- Calories: 320
- Sugar: 6g
- Sodium: 680mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 120mg
Find it online: https://svetb.com/eggplant-parmesan/