Description
A classic Eggplant Parmesan recipe that warms the heart with its layers of flavorful eggplant, rich marinara, and gooey cheese.
Ingredients
Scale
- 2 large eggplants, sliced
- 2 cups marinara sauce
- 2 cups mozzarella cheese, shredded
- 1 cup Parmesan cheese, grated
- 2 cups breadcrumbs
- 1/4 cup olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Prepare the Eggplant: Slice the eggplants into 1/4-inch rounds. Sprinkle with salt to draw out moisture, let sit for 30 minutes, then rinse and pat dry.
- Preheat your Oven: Preheat to 375°F (190°C) to ensure perfect baking.
- Roast the Eggplant: Spread eggplant rounds on a baking sheet, drizzle with olive oil, and bake for 25-30 minutes, turning halfway through.
- Layer it Up: In a baking dish, layer marinara, roasted eggplant, mozzarella, and Parmesan. Repeat the layers and finish with breadcrumbs, mozzarella, and Parmesan.
- Bake: Cover with foil and bake for 30 minutes, then remove foil and bake for another 15-20 minutes until the cheese is bubbly and golden.
- Let it Rest: Allow the dish to rest for 10-15 minutes before serving.
Notes
For a lighter version, zucchini can be used instead of eggplant. You can also add cooked ground beef or sausage for a non-vegetarian option.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: Eggplant Parmesan, Vegetarian, Italian Recipe, Comfort Food, Pasta Alternative