Italian Eggplant Parmesan
A classic Italian dish featuring layers of crispy breaded eggplant, marinara sauce, and melted cheese, baked to perfection. This Mediterranean-inspired meal is a hearty and flavorful option that is not a salad.
- Prep Time: 30 min
- Cook Time: 45 min
Servings:
2 servings
(originally 4 servings)Ingredients(scaled)
- 1 medium eggplants, sliced into 1/2-inch rounds
- ½ 1/2 cups breadcrumbs
- ½ 1/2 cup grated Parmesan cheese
- ½ tsp dried oregano
- ½ tsp garlic powder
- ½ Salt and pepper to taste
- 1 eggs, beaten
- 1 cups marinara sauce
- 1 cups shredded mozzarella cheese
- ½ 1/4 cup chopped fresh basil
- ½ 1/4 cup grated Parmesan cheese
Instructions
- Preheat the oven to 375°F (190°C).
- In a shallow dish, mix breadcrumbs, Parmesan cheese, oregano, garlic powder, salt, and pepper.
- Dip eggplant slices in beaten eggs, then coat with breadcrumb mixture. Place on a baking sheet.
- Bake eggplant slices for 20-25 minutes until golden and crispy.
- Spread a thin layer of marinara sauce in a baking dish. Arrange a layer of baked eggplant slices on top.
- Sprinkle with mozzarella cheese and basil. Repeat layers, finishing with marinara sauce and Parmesan cheese on top.
- Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10-15 minutes until cheese is bubbly and golden.
- Let it rest for a few minutes before serving. Garnish with additional basil if desired.
Nutritional Estimates
Per serving · 2 servings total
| calories | 420 |
|---|---|
| protein | 22g |
| carbohydrates | 35g |
| fat | 22g |
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