Description
This Eggplant Parmigiana recipe is a classic Italian dish featuring layers of crispy breaded eggplant slices, rich marinara sauce, and gooey melted cheese. It’s a comforting and satisfying meal that is perfect for a cozy dinner at home.
Ingredients
Units
Scale
Eggplant:
- 2 large eggplants, sliced into rounds
- 2 eggs
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Marinara Sauce:
- 2 cups tomato sauce
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
Cheese:
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh basil leaves for garnish
Instructions
- Prep the Eggplant: Sprinkle salt on eggplant slices and let sit for 30 minutes to draw out moisture. Pat dry. Preheat oven to 375°F.
- Bread the Eggplant: Dip eggplant slices in beaten eggs, then coat with breadcrumbs mixed with Parmesan cheese. Place on a baking sheet and bake for 20 minutes.
- Make the Marinara Sauce: In a saucepan, sauté garlic, then add tomato sauce, oregano, basil, salt, and pepper. Simmer for 15 minutes.
- Assemble the Dish: In a baking dish, layer marinara sauce, eggplant slices, and cheeses. Repeat layers and top with remaining cheese.
- Bake: Cover with foil and bake for 30 minutes, then uncover and bake for an additional 10 minutes until cheese is bubbly and golden.
- Serve: Garnish with fresh basil leaves before serving.
Notes
- You can peel the eggplant if desired for a smoother texture.
- Feel free to add other cheeses like provolone or ricotta for a twist.
- This dish reheats well, making it great for leftovers.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 8g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 50mg
