How To Make Melanzane alla Parmigiana (Eggplant Parmesan) Recipe
We can never thank the Italian people enough for inventing pizza and pasta. And you can enjoy these anytime with these easy-to-follow Italian recipes, while you take a sip of your wine! Bon Apetit!
Serves:
Ingredients
- 2 large eggplants
- 2 cups of marinara sauce
- 1 cup of grated Parmesan cheese
- 1 cup of shredded mozzarella cheese
- 1/4 cup of fresh basil leaves
- 1/4 cup of olive oil
- Salt and pepper to taste
Instructions
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Preheat your oven to 375°F (190°C).
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Slice the eggplants into 1/4-inch thick rounds. Place them on a baking sheet and brush both sides with olive oil. Season with salt and pepper.
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Bake the eggplant slices for about 10 minutes per side, until they are slightly golden.
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In a baking dish, spread a thin layer of marinara sauce. Add a layer of eggplant slices on top. Sprinkle with Parmesan cheese and fresh basil.
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Repeat the layers until all the ingredients are used, finishing with a layer of marinara sauce and a generous sprinkling of Parmesan and mozzarella cheese.
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Cover the dish with aluminum foil and bake for 30 minutes. Then, remove the foil and bake for an additional 15 minutes, until the cheese is bubbly and golden.
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Remove from the oven and let it cool for a few minutes before serving.
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Garnish with fresh basil leaves and serve hot.
Nutrition
- Calories : 356kcal
- Total Fat : 19g
- Saturated Fat : 8g
- Cholesterol : 36mg
- Sodium : 784mg
- Total Carbohydrates : 35g
- Dietary Fiber : 9g
- Sugar : 15g
- Protein : 14g
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