Eggplant Parmesan Recipe
A classic Italian dish made with layers of breaded eggplant slices, marinara sauce, and melted cheese.
Print Recipe
Main Ingredients
- 2 large Eggplants
- 2 cups Breadcrumbs
- 1 cup Grated Parmesan Cheese
- 2 cups Marinara Sauce
- 2 cups Shredded Mozzarella Cheese
- 2 units Eggs beaten
- 1 cup All-Purpose Flour
- 1 cup Olive Oil for frying
Preheat oven to 375°F (190°C).
Slice eggplants into ¼ inch thick rounds. Sprinkle with salt and let sit for 30 minutes to draw out moisture. Pat dry.
Dredge eggplant slices in flour, dip in beaten eggs, and coat with breadcrumbs.
Heat olive oil in a frying pan over medium heat. Fry eggplant slices until golden brown. Drain on paper towels.
In a baking dish, spread a layer of marinara sauce. Arrange a layer of fried eggplant slices on top. Sprinkle with Parmesan cheese and mozzarella cheese. Repeat layers, ending with cheese on top.
Bake in preheated oven for 20-25 minutes, until cheese is melted and bubbly.
Let cool for a few minutes before serving.
Calories: 350kcal | Carbohydrates: 30g | Protein: 15g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 50mg | Sodium: 700mg | Potassium: 500mg | Fiber: 5g | Sugar: 10g | Vitamin A: 300IU | Vitamin C: 10mg | Calcium: 200mg | Iron: 2mg