Bake Cheese Vegetarian

Eggplant Parmesan (Parmigiana di Melanzane)

Eggplant Parmesan (Parmigiana di Melanzane)
Written by Gryphon
Eggplant Parmesan (Parmigiana di Melanzane)

Eggplant Parmesan (Parmigiana di Melanzane)

Soft delicate eggplant with marinara and parmesan. Must try recipe.
4.8 from 24 votes
Print Facebook Pinterest Twitter Add to Collection
Course: Main Dish
Cuisine: Italian
Keyword: Parmesan, Vegetables
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 6 people
Calories: 623kcal

Ingredients
 

Instructions

  • Sprinkle the eggplant slices lightly with salt and place on paper towels for 30 minutes to drain.
  • Mix bread crumbs and oregano on a plate.
  • Dry the eggplant slices, dust with flour, dip in beaten eggs, and cover with bread crumb mixture.
  • Heat the olive oil in a skillet over medium heat and saute the eggplant slices until medium brown, about 5 minutes per side.
  • Place a thin coating of marinara sauce in the bottom of a baking pan large enough to hold the eggplant in a single layer.
  • Arrange the eggplant slices on the sauce.
  • Place a slice of mozzarella on top of each eggplant slice and sprinkle with the Parmesan.
  • Cover with the remaining marinara sauce. Bake in a 325F (165C) oven for 20 to 25 minutes.

Nutrition

Calories: 623kcal | Carbohydrates: 38g | Protein: 33g | Fat: 37g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Cholesterol: 126mg | Sodium: 1501mg | Potassium: 163mg | Fiber: 3g | Sugar: 14g