Eggplant Parmesan
A hearty and comforting dish, Eggplant Parmesan layers crispy fried eggplant with marinara sauce and melted cheese. This vegetarian classic offers a satisfying alternative to traditional lasagna and is perfect for a family dinner.
Ready in 60 minutes · serves 6 · 450 calories per serving · italian cuisine.
Ingredients
- 2 largeeggplant
- 1 cupall-purpose flour
- 2 largeeggs
- 2 cupsbreadcrumbs
- 1 cupolive oil
- 4 cupsmarinara sauce
- 2 cupsmozzarella cheese
- 1 cupparmesan cheese
Instructions
- 01
Slice eggplant into 1/2-inch rounds and salt them to draw out moisture. Let sit for 30 minutes, then rinse and pat dry.
- 02
Dredge each slice in flour, dip into beaten eggs, then coat with breadcrumbs.
- 03
Heat olive oil in a large skillet and fry eggplant slices until golden brown. Drain on paper towels.
- 04
In a baking dish, layer marinara sauce, eggplant, mozzarella, and parmesan. Repeat layers, finishing with cheese.
- 05
Bake at 375°F (190°C) for 30-35 minutes until bubbling and golden.
