Description
A comforting and savory Italian dish featuring layers of roasted eggplant, zesty marinara, and melted mozzarella, embodying the essence of Italian cuisine.
Ingredients
Scale
- 2 large globe eggplants, sliced into 1/2-inch thick rounds
- 1 tbsp salt (for sweating)
- 3 large eggs, beaten
- 1 cup all-purpose flour
- 1.5 cups Italian seasoned breadcrumbs
- 1/2 cup grated Parmesan cheese
- Extra virgin olive oil for shallow frying
- 3 cups high-quality marinara sauce
- 8 oz fresh mozzarella cheese, sliced or shredded, drained
- 1/2 cup grated Parmesan cheese
- Fresh basil leaves, torn
Instructions
- Preheat your oven to 375°F (190°C).
- Sprinkle your eggplant slices with salt and allow them to sweat for about 30 minutes.
- Set up your breading station with flour, beaten eggs, and breadcrumbs mixed with Parmesan.
- Dip each eggplant slice in flour, then egg wash, and finally into the breadcrumb mixture.
- Heat the olive oil in a skillet over medium heat. Fry the eggplant slices in batches until golden brown, about 3-4 minutes per side.
- In a baking dish, spread a layer of marinara sauce, followed by fried eggplant, mozzarella, and Parmesan. Repeat the layers.
- Bake for 30-35 minutes until the top is bubbly and golden.
- Garnish with fresh basil before serving.
Notes
Make-ahead tips: Prepare the eggplant a day in advance and assemble in the baking dish when ready to bake.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 7g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 120mg
Keywords: eggplant parmesan, Italian, vegetarian, comfort food, baked eggplant