Description
Eggplant parmesan is a classic Italian dish featuring layers of breaded eggplant, marinara sauce, and cheese.
Ingredients
Scale
- 2 large eggplants, sliced
- 2 cups marinara sauce
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 2 cups breadcrumbs
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- Olive oil for frying
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Sprinkle salt on eggplant slices and let them sit for 30 minutes to draw out moisture.
- Rinse and pat dry the eggplant slices.
- Dredge each slice in flour, dip in beaten eggs, then coat with breadcrumbs.
- Heat olive oil in a pan and fry eggplant slices until golden brown.
- In a baking dish, spread a layer of marinara sauce, followed by a layer of eggplant slices, mozzarella, and Parmesan.
- Repeat layers until all ingredients are used, finishing with cheese on top.
- Bake for 30-40 minutes until cheese is bubbly and golden.
- Let it cool for a few minutes before serving.
Notes
- Use fresh mozzarella for a creamier texture.
- Let the dish sit for 10 minutes before slicing.
- Garnish with fresh basil if desired.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking and frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 120mg
Keywords: eggplant parmesan, Italian dish, vegetarian recipe