How To Make Quick 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, sliced into 1/2-inch thick rounds
- 2 eggs, beaten
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1/4 cup chopped fresh basil, for garnish
Instructions
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Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
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In a shallow dish, combine the breadcrumbs, Parmesan cheese, dried oregano, dried basil, garlic powder, and salt.
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Dip each eggplant slice into the beaten eggs, then dredge it in the breadcrumb mixture, pressing gently to adhere.
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Place the coated eggplant slices on the prepared baking sheet. Bake for 20 minutes, flipping halfway through, until golden brown.
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Spread 1/2 cup of marinara sauce evenly in the bottom of a baking dish. Arrange half of the baked eggplant slices on top.
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Top the eggplant with 1 cup of marinara sauce and 1 cup of shredded mozzarella cheese. Repeat the layers with the remaining eggplant, marinara sauce, and mozzarella cheese.
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Bake for an additional 20 minutes, or until the cheese is melted and bubbly.
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Serve hot, garnished with chopped fresh basil.
Nutrition
- Calories : 346kcal
- Total Fat : 11g
- Saturated Fat : 6g
- Cholesterol : 105mg
- Sodium : 1047mg
- Total Carbohydrates : 39g
- Dietary Fiber : 8g
- Sugar : 14g
- Protein : 23g
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