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Mia

Eggplant Parmesan: Discover This Delicious Recipe Today!

A delicious and hearty Eggplant Parmesan recipe that layers breaded eggplant with marinara sauce and cheeses.
Print Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Italian
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 medium eggplants sliced into 1/4-inch rounds
  • 1 teaspoon salt
  • 2 cups marinara sauce
  • 1 1/2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 cup all-purpose flour
  • 2 large eggs beaten
  • 1 cup breadcrumbs
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1/4 cup olive oil
  • Fresh basil leaves for garnish optional

Method
 

  1. Preheat the oven to 375°F. Line a baking sheet with parchment paper.
  2. Sprinkle the eggplant slices with salt and let them sit for about 30 minutes to draw out moisture. Rinse and pat dry with paper towels.
  3. Set up a breading station: Place the flour in one shallow dish, the beaten eggs in another, and mix the breadcrumbs, oregano, garlic powder, and black pepper in a third dish.
  4. Dip each eggplant slice first in the flour, then in the beaten eggs, and finally in the breadcrumb mixture, pressing gently to adhere.
  5. In a large skillet, heat the olive oil over medium heat. Fry the breaded eggplant slices in batches until golden brown, about 3-4 minutes per side. Transfer to the prepared baking sheet.
  6. Spread a thin layer of marinara sauce in the bottom of a 9x13-inch baking dish. Layer half of the fried eggplant slices on top, followed by half of the remaining marinara sauce, half of the mozzarella, and half of the Parmesan cheese. Repeat the layers with the remaining ingredients.
  7. Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
  8. Let the dish cool for 10 minutes before serving. Garnish with fresh basil leaves if desired.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 18gProtein: 14gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 10gCholesterol: 150mgSodium: 600mgFiber: 4gSugar: 6g

Notes

  • For a healthier version, you can bake the breaded eggplant slices instead of frying them. Preheat the oven to 400°F and bake for 20-25 minutes, flipping halfway through.
  • Add layers of sautéed spinach or mushrooms for extra flavor and nutrition.

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