Eggplant Parmesan
A nostalgic recipe for Eggplant Parmesan layered with gooey cheese and rich marinara sauce, offering a delightful crunch and warm, satisfying flavors.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 60 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 2 large eggplants, sliced
- 1 cup flour
- 3 eggs, beaten
- 2 cups breadcrumbs
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- Olive oil
- Salt and pepper
- Fresh basil (optional for garnish)
Instructions
- Preheat the oven to 375°F (190°C).
- Sprinkle salt on the eggplant slices and let them sit for 30 minutes to draw out moisture. Rinse and pat dry.
- Dredge each eggplant slice in flour, dip in beaten eggs, and coat with breadcrumbs.
- Heat olive oil in a large skillet over medium heat and fry the eggplant slices until golden brown on both sides. Drain on paper towels.
- In a baking dish, layer some marinara sauce, followed by a layer of eggplant, mozzarella cheese, and Parmesan cheese. Repeat layers until all ingredients are used, finishing with cheese on top.
- Bake for 25-30 minutes until bubbly and golden.
- Let it cool for a few minutes before serving. Garnish with fresh basil if desired.
Notes
This dish stores beautifully and can be refrigerated for up to 3 days. You can also freeze leftovers for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 17g
- Cholesterol: 200mg
Find it online: https://www.lunarecipez.com/eggplant-parmesan-2/