Eggplant Parmesan
Eggplant Parmesan is a delightful Italian classic that layers crispy breaded eggplant, rich marinara sauce, and gooey melted cheese. This comforting dish brings together savory flavors and vibrant colors, making it perfect for family dinners or cozy nights in. Easy to prepare and versatile, Eggplant Parmesan is a great way to enjoy vegetables without sacrificing taste, ensuring it will impress guests or satisfy your cravings.
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Total Time: 1 hour 45 minutes
- Yield: Serves approximately 6 people 1x
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 2 medium eggplants (about 1.5 lbs)
- 1 cup seasoned breadcrumbs
- 3 cups marinara sauce
- 2 cups fresh mozzarella cheese, shredded
- ½ cup grated Parmesan cheese
- ¼ cup fresh basil leaves
- 1 cup all-purpose flour
- 2 large eggs, beaten
- Olive oil spray
Instructions
- Preheat the oven to 400°F (200°C). Slice eggplants into ½-inch rounds, sprinkle with salt, and let sit for 30 minutes to draw out moisture.
- Rinse the eggplant slices under cold water and pat dry. Set up a breading station with flour, beaten eggs, and breadcrumbs mixed with Italian seasoning.
- Dip each slice first in flour, then in eggs, and finally coat with breadcrumbs.
- Arrange the breaded slices on a lined baking sheet; lightly spray with olive oil. Bake for 25-30 minutes until golden brown.
- In a baking dish, layer marinara sauce, baked eggplant slices, mozzarella cheese, Parmesan cheese, and basil leaves. Repeat layers until all ingredients are used.
- Pour remaining sauce over the top layer and sprinkle with additional cheese. Cover with foil and bake for 25 minutes; uncover and bake an additional 15 minutes until bubbly.
- Let cool for 10 minutes before slicing and serving.
Nutrition
- Serving Size: 1 slice (200g)
- Calories: 370
- Sugar: 6g
- Sodium: 750mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 150mg