Eggplant Parmesan
This hearty vegetarian dish layers breaded and fried eggplant slices with marinara sauce and gooey mozzarella cheese, baked to perfection. It’s comforting and satisfying, making it a favorite for both vegetarians and meat lovers.
Ready in 75 minutes · serves 6 · 450 calories per serving · italian cuisine.
Ingredients
- 2 largeeggplant
- 3 cupsmarinara sauce
- 2 cupsmozzarella cheese
- 1 cupparmesan cheese
- 2 cupsbread crumbs
- 2eggs
- 1/2 cupolive oil
- to tastesalt
- to tastepepper
Instructions
- 01
Slice eggplant into 1/2-inch rounds, sprinkle with salt, and let sit for 30 minutes to draw out moisture.
- 02
Preheat oven to 375°F (190°C).
- 03
Dredge eggplant in flour, dip in beaten eggs, and coat with breadcrumbs.
- 04
Fry until golden brown in olive oil on both sides, then drain on paper towels.
- 05
In a baking dish, layer marinara, eggplant, mozzarella, and parmesan, repeating until ingredients are used.
- 06
Bake for 30-35 minutes until cheese is bubbly and golden.
