Eggplant Parmesan is a scrumptious vegetarian of the Italian classic chicken parmesan. Using eggplant or aubergine coated in herbed breadcrumbs creates a lovely texture which contradicts the marinara sauce perfectly. I use my homemade marinara sauce which I make in advance and freeze in portions.
Eggplant Parmesan
Soft delicate eggplant with marinara and parmesan. Must try recipe.
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Add to CollectionServings: 6 people
Calories: 623kcal
Ingredients
- 2 medium eggplants wash/cut into 1/2(1 cm) slices
- 1/2 cup bread crumbs
- 1 tsp dried oregano
- 1/2 cup all-purpose flour
- 2 large eggs well beaten
- 6 tbsp olive oil
- 3 cups marinara sauce
- 8 oz mozzarella cheese thinly sliced
- 1/2 cup Parmesan grated
Instructions
- Sprinkle the eggplant slices lightly with salt and place on paper towels for 30 minutes to drain.2 medium eggplants
- Mix bread crumbs and oregano on a plate.1/2 cup bread crumbs, 1 tsp dried oregano
- Dry the eggplant slices, dust with flour, dip in beaten eggs, and cover with bread crumb mixture.1/2 cup all-purpose flour, 2 large eggs
- Heat the olive oil in a skillet over medium heat and saute the eggplant slices until medium brown, about 5 minutes per side.6 tbsp olive oil
- Place a thin coating of marinara sauce in the bottom of a baking pan large enough to hold the eggplant in a single layer.3 cups marinara sauce
- Arrange the eggplant slices on the sauce.
- Place a slice of mozzarella on top of each eggplant slice and sprinkle with the Parmesan.8 oz mozzarella cheese, 1/2 cup 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
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