Description
Eggplant Parmesan is a delightful vegetarian dish featuring layers of crispy eggplant, savory marinara, and gooey cheese, perfect for any occasion.
Ingredients
Scale
- 2 medium eggplants (1.5 lbs), sliced into ½-inch rounds
- 2 cups fresh mozzarella cheese, shredded
- 3 cups marinara sauce
- 1 cup grated Parmesan cheese
- 1 cup breadcrumbs (plain or seasoned)
- ¼ cup extra virgin olive oil
- ½ cup fresh basil leaves
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Salt the eggplant slices and let them sit in a colander for 30 minutes to draw out moisture. Rinse and pat dry.
- Heat olive oil in a skillet over medium-high heat. Fry the eggplant slices until golden brown on both sides (about 3-4 minutes per side). Drain on paper towels.
- In a baking dish, spread a layer of marinara sauce on the bottom. Layer fried eggplant, mozzarella, and Parmesan cheese. Repeat until all ingredients are used, finishing with cheese on top.
- Bake for 25-30 minutes until bubbly and golden brown. Let cool for 10 minutes before serving. Garnish with fresh basil.
Notes
- For added flavor, mix some Italian herbs into the marinara sauce.
- Substitute breadcrumbs with crushed cornflakes or gluten-free options if desired.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1/8 of the dish (approximately 200g)
- Calories: 320
- Sugar: 6g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 40mg