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italianhard
Eggplant Parmesan
This vegetarian classic layers crispy baked eggplant with marinara and gooey cheese, perfect for comforting dinners or impressing guests. It's a bit more involved but worth the effort for the fantastic flavors.
Ready in 75 minutes · serves 6 · 480 calories per serving · italian cuisine.
75
min total
6
servings
480
cal / serving
Heads up: dietary tags are inferred from listed ingredients. If you have a medical allergy or intolerance, verify each ingredient against a label before cooking. This is not certified-allergen-safe content.
Ingredients
- 2 largeeggplant
- 1 teaspoonsalt
- 1 cupflour
- 2eggs
- 2 cupsbread crumbs
- 1/4 cupolive oil
- 4 cupsmarinara sauce
- 2 cupsmozzarella cheese
- 1 cupparmesan cheese
- to garnishbasil
Instructions
- 01
Slice eggplant and sprinkle with salt, letting it rest for 30 minutes.
- 02
Preheat oven to 375°F (190°C).
- 03
Dredge eggplant slices in flour, dip in beaten eggs, and coat with breadcrumbs.
- 04
Bake eggplant slices on a greased sheet until golden.
- 05
Layer eggplant, marinara, mozzarella, and parmesan in a baking dish.
- 06
Bake until bubbly and golden. Garnish with basil before serving.
