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Eggplant Parmesan with Eggs Recipe

Eggplant Parmesan Recipe

Michelle Kim
Follow this recipe to prepare a delicious Eggplant Parmesan, a classic Italian dish made with layers of breaded eggplant slices, tomato sauce, and melted cheese.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Cuisine Italian
Servings 4
Calories 300 kcal

Equipment

  • 1 Baking sheet For baking the eggplant slices
  • 1 Baking dish For assembling the dish

Ingredients
  

  • 2 Eggplants medium, sliced into rounds
  • 1 cup Flour
  • 2 Eggs beaten
  • 2 cups Breadcrumbs
  • 2 cups Marinara sauce
  • 2 cups Mozzarella cheese shredded
  • 1 cup Parmesan cheese grated
  • to taste Salt
  • to taste Black pepper
  • 1/4 cup Olive oil

Instructions
 

  • Preheat the oven to 375°F (190°C).
  • Season eggplant slices with salt and let them sit for 10 minutes. Pat dry with paper towels.
  • Dredge each eggplant slice in flour, dip in beaten eggs, and coat with breadcrumbs.
  • Heat olive oil in a pan and fry the eggplant slices until golden brown. Drain on paper towels.
  • Spread a thin layer of marinara sauce on the bottom of a baking dish.
  • Layer half of the fried eggplant slices in the dish, top with half of the marinara sauce, mozzarella cheese, and Parmesan cheese.
  • Repeat layers with remaining ingredients.
  • Bake in preheated oven for 25-30 minutes, until cheese is melted and bubbly.
  • Let cool for 10 minutes before serving.

Notes

For a healthier version, consider baking the breaded eggplant slices instead of frying them.

Nutrition

Serving: 100gCalories: 300kcalCarbohydrates: 20gProtein: 10gFat: 18gSaturated Fat: 6gCholesterol: 70mgSodium: 600mgPotassium: 350mgFiber: 4gSugar: 6gVitamin A: 35000IUVitamin C: 4.1mgCalcium: 2000mgIron: 0.3mg
Keyword Baked, Eggplant Parmesan, Italian, Vegetarian
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