How To Make Eggplant Parmesan Recipe
Delicious eggplant slices coated in breadcrumbs, smothered in marinara sauce, and baked to perfection with layers of mozzarella cheese.
Serves:
Ingredients
- 1 large eggplant, sliced into 1/2 inch rounds
- 1 cup of Italian breadcrumbs
- 1/2 cup of grated Parmesan cheese
- 2 cups of marinara sauce
- 2 cups of shredded mozzarella cheese
- 1/4 cup of chopped fresh basil
- 2 tbsp of olive oil
- Salt and pepper to taste
Instructions
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Preheat oven to 375°F and grease a 9×13 inch baking dish with olive oil.
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Season eggplant rounds with salt and pepper.
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In a shallow dish, mix Italian breadcrumbs with grated parmesan cheese.
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Dip each eggplant round in egg, then coat in the breadcrumb mixture, tapping off excess.
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Place eggplant rounds on a baking sheet and bake until golden brown and crispy (about 10 minutes on each side).
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Layer half the marinara sauce on the bottom of the baking dish.
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Place half of the eggplant rounds on top of the marinara sauce.
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Add another layer of marinara sauce, followed by another layer of eggplant.
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Cover with the shredded mozzarella cheese.
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Bake until heated through (about 30-35 minutes).
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Garnish with fresh basil.
Nutrition
- Calories : 478kcal
- Total Fat : 22g
- Saturated Fat : 10g
- Cholesterol : 101mg
- Sodium : 1694mg
- Total Carbohydrates : 41g
- Dietary Fiber : 7g
- Sugar : 13g
- Protein : 29g
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