How To Make Baked Eggplant Parmesan
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Serves:
Ingredients
- 2 large eggplants
- 1 cup of breadcrumbs
- 1 cup of grated Parmesan cheese
- 2 cups of marinara sauce
- 2 cups of shredded mozzarella cheese
- 1/4 cup of fresh basil leaves
- Salt, to taste
- Olive oil, for drizzling
Instructions
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Preheat oven to 400°F (200°C). Slice the eggplants into 1/2-inch thick rounds. Place them in a colander, sprinkle with salt, and let them sit for 15 minutes to release excess moisture. Rinse and pat dry.
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In a shallow dish, combine the breadcrumbs and grated Parmesan cheese. Dip each eggplant slice into the breadcrumb mixture, pressing to coat both sides evenly.
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Place the coated eggplant slices on a baking sheet lined with parchment paper. Drizzle with olive oil and bake for 15 minutes, or until golden brown and crispy.
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Reduce the oven temperature to 350°F (180°C). In a baking dish, spread a thin layer of marinara sauce. Place a single layer of baked eggplant slices on top, followed by another layer of marinara sauce and shredded mozzarella cheese. Repeat the layers until all the ingredients are used, finishing with a layer of mozzarella cheese on top.
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Bake for 30 minutes, or until the cheese is melted and bubbly. Garnish with fresh basil leaves before serving.
Nutrition
- Calories : 320kcal
- Total Fat : 16g
- Saturated Fat : 8g
- Cholesterol : 40mg
- Sodium : 900mg
- Total Carbohydrates : 28g
- Dietary Fiber : 7g
- Sugar : 11g
- Protein : 18g
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