Eggplant Parmesan
PrintEggplant Parmesan
Indulge in the cheesy, tomatoey goodness of Eggplant Parmesan. Layers of fried eggplant, marinara sauce, and melted mozzarella come together in this comforting Italian dish. Perfect for a satisfying meal, this Eggplant Parmesan will be a hit with family and friends.
- Total Time: 1h15min
- Yield: 4 portions 1x
- Category: Medium
Ingredients
Units
Scale
- 2 large eggplants
- 2 cups marinara sauce
- 200 g mozzarella cheese
- 100 g grated Parmesan cheese
- 1 cup breadcrumbs
- 2 eggs
- 2 tbsp olive oil
- Salt and pepper
- Fresh basil for garnish
Instructions
- Preheat the oven to 180°C (350°F).
- Slice the eggplants into 1 cm thick rounds. Season with salt and let them sit for 20 minutes to draw out moisture.
- Rinse the eggplant slices and pat dry.
- In one bowl, beat the eggs. In another bowl, mix breadcrumbs with grated Parmesan cheese.
- Dip each eggplant slice in the egg, then coat with the breadcrumb mixture.
- In a large pan, heat olive oil over medium heat. Fry the eggplant slices until golden brown on both sides.
- In a baking dish, layer the fried eggplant slices with marinara sauce and mozzarella cheese.
- Repeat the layers, finishing with mozzarella cheese on top.
- Bake for 25-30 minutes until the cheese is bubbly and golden.
- Garnish with fresh basil before serving. Enjoy!
