Eggplant Parmesan: A Deliciously Easy Twist on a Classic Dish
A delightful and simple take on the beloved Eggplant Parmesan, perfect for any occasion.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 2 medium eggplants
- 1 cup marinara sauce
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 large eggs
- 1 cup breadcrumbs
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried basil
Instructions
- Preheat the oven to 375°F (190°C).
- Slice the eggplants into 1/2 inch thick rounds. Sprinkle with salt and let sit for 30 minutes to draw out moisture.
- Rinse the eggplant slices, pat dry and dip in beaten eggs, then coat with breadcrumbs.
- Heat olive oil in a skillet over medium heat and fry the eggplant slices until golden brown on both sides.
- In a baking dish, layer marinara sauce, fried eggplant, mozzarella, and Parmesan cheeses. Repeat the layers.
- Bake for 30-35 minutes until the cheese is bubbly and golden.
- Let it sit for 10 minutes before slicing and serving.
Notes
- For extra flavor, add fresh herbs like basil or oregano.
- Serve with a side salad for a complete meal.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 6g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 70mg
Keywords: Eggplant Parmesan, easy recipes, vegetarian meals