Description
Indulge in the classic Italian flavors of this Eggplant Parmigiana dish, featuring layers of crispy fried or baked eggplant slices, gooey melted cheese, and savory marinara sauce. Perfect for a comforting vegetarian dinner that the whole family will love.
Ingredients
Units
Scale
Eggplant:
- 2 large eggplants (sliced into 1/2-inch rounds)
- 1 tablespoon salt
Breadcrumb Mixture:
- 2 cups Italian-style breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 teaspoons dried oregano
- 1/2 teaspoon black pepper
Egg Wash:
- 3 large eggs
Other:
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan (for layering)
- olive oil (for frying or baking)
- fresh basil leaves for garnish (optional)
Instructions
- Prepare Eggplant: Sprinkle sliced eggplant with salt and let sit for 30 minutes. Pat dry.
- Coat Eggplant: Preheat oven. Combine breadcrumbs, Parmesan, oregano, and pepper. Dip eggplant in egg then coat with breadcrumbs.
- Cook Eggplant: Fry in olive oil or bake until golden.
- Layer: In a baking dish, alternate layers of marinara, eggplant, cheeses. Finish with cheese.
- Bake: Cover and bake, then uncover to brown the top.
- Serve: Let rest before garnishing and serving.
Notes
- To make ahead, assemble and refrigerate unbaked.
- For a lighter version, bake eggplant instead of frying and use part-skim cheese.
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 6g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 6g
- Protein: 16g
- Cholesterol: 75mg
