Eggplant Parmesan
Eggplant Parmesan is an Italian vegetable dish of medium difficulty, ready in about 1 hr and enough for 4 servings. The main ingredients are large eggplants, eggs and breadcrumbs. The cooking is mostly baking and frying. It is vegetarian. Each serving has about 445 calories and 22 g of protein.
- Total time
- 1 hr
- Servings
- 4
- Difficulty
- Medium
- Calories
- 445 kcal
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Ingredients
For 4 servings
- 2large eggplants
- 2eggs
- 200 gbreadcrumbs
- 500 mlmarinara sauce
- 250 gmozzarella cheese
- 60 gParmesan cheese
- 3 tbspolive oil
- 10 leavesfresh basil
- 1 tspsalt
Instructions
- Preheat oven to 375°F (190°C). Slice eggplants into 1/2-inch rounds. Sprinkle with salt and let sit for 20 minutes to draw out moisture, then pat dry.
- Beat eggs in a shallow bowl. Dip each eggplant slice in egg, then coat with breadcrumbs, pressing to adhere.
- Heat olive oil in a large skillet over medium-high heat. Pan-fry breaded eggplant slices in batches for 2-3 minutes per side until golden brown.
- Spread a thin layer of marinara sauce in a baking dish. Layer fried eggplant, more marinara, sliced mozzarella, and grated Parmesan. Repeat layers.
- Bake for 25 minutes until cheese is melted and bubbly. Let rest 5 minutes, then garnish with fresh basil and serve.
Nutrition per serving
- Calories
- 445 kcal
- Protein
- 22 g
- Fat
- 24 g
- Carbs
- 38 g
Approximate values for one serving.
About this recipe
- Cuisine: Italian
- Dish type: Vegetable
- Diet: vegetarian
- In cookbook: Meatless Mains
