Description
A rich and hearty dish of layered eggplant, marinara sauce, and cheese.
Ingredients
Scale
- 2 large eggplants, sliced into 1/2-inch rounds
- 4 cups marinara sauce
- 2 cups mozzarella cheese, shredded
- 1 cup Parmesan cheese, grated
- 1 cup all-purpose flour
- 3 large eggs
- 1 cup breadcrumbs
- Olive oil, for frying
- Salt and pepper, to taste
- Fresh basil leaves, for garnish
Instructions
- Prep Eggplants: Sprinkle the eggplant slices with salt and let them sit for 30 minutes to remove excess moisture. Rinse and pat dry with paper towels.
- Coat Eggplants: Place flour in one bowl, beaten eggs in a second, and breadcrumbs in a third. Dredge each eggplant slice in flour, dip in eggs, and coat with breadcrumbs.
- Fry Eggplants: Heat olive oil in a large skillet over medium heat. Fry eggplant slices until golden brown on each side. Drain on paper towels.
- Assemble: Preheat the oven to 375°F (190°C). In a baking dish, spread a layer of marinara sauce. Arrange a layer of eggplant slices over the sauce, followed by mozzarella and Parmesan cheese. Repeat layers until all ingredients are used, finishing with cheese on top.
- Bake: Cover with aluminum foil and bake for 25 minutes. Remove foil and bake for an additional 15 minutes until the cheese is bubbly and golden.
- Serve: Garnish with fresh basil leaves. Let cool slightly before serving.
Notes
- You can use a mixture of mozzarella and provolone for extra flavor.
- For a healthier option, the eggplant can be baked instead of fried.
- Allow the eggplant Parmesan to rest before serving to make it easier to cut and serve neatly.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking, Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 150mg