Eggplant Parmesan
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A hearty and comforting vegetarian take on the classic Italian-American dish, featuring golden-fried eggplant slices layered with rich tomato sauce and melted cheese.
Ingredients
Instructions
Preheat your oven to 375°F (190°C).
Prepare three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs, 1/2 cup Parmesan cheese, salt, and pepper mixed together.
Dredge each eggplant slice in flour, then dip in the egg, and finally coat with the breadcrumb mixture.
Heat olive oil in a large skillet over medium-high heat. Fry eggplant slices in batches until golden brown on both sides. Drain on paper towels.
Spread a thin layer of marinara sauce in the bottom of a 9×13 inch baking dish.
Arrange a layer of fried eggplant slices over the sauce.
Top the eggplant with more marinara sauce and slices of mozzarella cheese.
Repeat the layers until all eggplant is used, ending with a layer of sauce and mozzarella.
Sprinkle with additional Parmesan cheese.
Bake for 25-30 minutes, or until the sauce is bubbly and the cheese is melted and golden.
Let stand for 10 minutes before serving.
Nutrition
- Serving Size
- 1/6 of dish
- Calories
- 450 calories
- Sugar Content
- 12g
- Sodium Content
- 900mg
- Fat Content
- 25g
- Saturated Fat Content
- 8g
- Unsaturated Fat Content
- 17g
- Trans Fat Content
- 0g
- Carbohydrate Content
- 40g
- Fiber Content
- 7g
- Protein Content
- 18g
- Cholesterol Content
- 70mg
