Eggplant Parmesan
Eggplant Parmesan is a comforting classic that combines tender, roasted eggplant with rich marinara sauce and gooey cheese, making it an irresistible dish for any occasion. With layers of flavor and a golden-brown crust, this baked delight is sure to impress family and friends alike. Perfect for both weeknight dinners and special gatherings, this recipe offers a delicious way to enjoy vegetables without compromising on taste.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves approximately 6
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 2 medium eggplants (about 1.5 lbs total)
- 3 cups marinara sauce
- 2 cups fresh mozzarella cheese, shredded
- 1 cup grated Parmesan cheese
- 1/2 cup fresh basil leaves
- 3 tablespoons extra virgin olive oil
- 1 cup Italian-style breadcrumbs
- Salt and pepper to taste
Instructions
- Slice the eggplants into ¼-inch thick rounds and sprinkle salt on both sides. Let them sit in a colander for 30 minutes to draw out moisture.
- In a saucepan over low heat, warm the marinara sauce with fresh basil until heated through.
- Preheat your oven to 375°F (190°C). In a baking dish, spread a layer of marinara sauce, followed by a layer of eggplant slices, mozzarella cheese, and Parmesan cheese.
- Cover with aluminum foil (shiny side down) and bake for 25 minutes. Remove the foil, sprinkle breadcrumbs on top, and bake uncovered for another 15-20 minutes until golden brown.
- Allow to rest for 10 minutes before serving.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 350
- Sugar: 8g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 15g
- Cholesterol: 40mg