Description
Eggplant Parmesan with Fresh Mozzarella is a comforting dish featuring crispy eggplant layered with rich marinara and gooey cheese, perfect for family dinners or cozy nights in.
Ingredients
Scale
- 2 large eggplants, sliced into ½-inch rounds
- 1 cup flour, for dredging
- 2 large eggs, beaten
- 1 cup Italian-style breadcrumbs
- ½ cup grated Parmesan cheese
- Olive oil, for drizzling
- 3 cups marinara sauce (homemade or store-bought)
- 8 oz fresh mozzarella cheese, sliced
- Fresh basil leaves, chopped
- Salt and pepper, to taste
Instructions
- Preheat the oven to 375°F (190°C). Sprinkle salt on eggplant slices and let them sit for 30 minutes to draw out moisture. Rinse and pat dry.
- Set up three bowls: one with flour seasoned lightly with salt, another with beaten eggs, and the last with breadcrumbs mixed with grated Parmesan. Dip each eggplant slice first in flour, then in eggs, and finally coat with breadcrumbs.
- Place breaded eggplants on a baking sheet. Drizzle olive oil over them. Bake in the preheated oven for about 25-30 minutes until golden brown and crispy.
- In a baking dish, layer half of the baked eggplants with marinara sauce, sliced fresh mozzarella, chopped basil, and more Parmesan cheese. Repeat layers until all ingredients are used.
- Return the layered dish to the oven and bake for another 20-25 minutes until bubbly and golden on top. Let cool slightly before serving.
- Plate your Eggplant Parmesan hot, garnished with extra marinara sauce if desired.
Nutrition
- Serving Size: 1 slice (200g)
- Calories: 350
- Sugar: 10g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 100mg
Keywords: - For extra crunch, substitute traditional breadcrumbs with panko. - Add sautéed mushrooms or spinach between layers for added nutrition.