Description
Indulge in layers of tender eggplant, rich marinara, and gooey cheese with this delightful Eggplant Parmesan recipe. Perfect for any occasion, it’s a comforting dish that brings everyone together.
Ingredients
Scale
- 2 large eggplants, sliced into 1/2-inch rounds
- 3 cups marinara sauce (homemade or store-bought)
- 1 pound fresh mozzarella cheese, sliced
- 1 cup grated Parmesan cheese
- 1/2 cup fresh basil leaves
- 1/4 cup extra virgin olive oil
- Salt and pepper to taste
- 1 cup panko breadcrumbs
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a baking dish with olive oil.
- Slice the eggplants and sprinkle salt over them; let sit for 30 minutes to draw out moisture.
- Rinse the eggplants under cold water and pat dry with paper towels.
- Spread a layer of marinara sauce on the bottom of the baking dish. Layer eggplant slices, mozzarella, and Parmesan cheese.
- Repeat layering until all ingredients are used, finishing with a layer of cheese on top.
- Cover with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes until golden brown.
- Allow to rest for 10 minutes before serving.
Notes
- For added flavor, mix in fresh herbs like oregano or consider adding sautéed spinach for extra nutrition.
- To make it gluten-free, substitute panko breadcrumbs with gluten-free alternatives.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (220g)
- Calories: 320
- Sugar: 10g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 35mg