Description
Italian Eggplant Parmigiana is a cheesy Mediterranean comfort dish that satisfies your cravings with its rich flavors and baked goodness.
Ingredients
- 2 large eggplants, sliced
- 2 cups tomato sauce
- 2 cups mozzarella cheese, shredded
- 1 cup Parmesan cheese, grated
- 1 cup all-purpose flour
- 3 eggs, beaten
- 1 cup breadcrumbs
- Salt and pepper to taste
- Olive oil for frying
- Fresh basil leaves for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Slice the eggplants and season with salt. Let them sit for 30 minutes to draw out moisture, then pat dry.
- Set up a breading station with flour, beaten eggs, and breadcrumbs in separate bowls.
- Coat each eggplant slice in flour, dip in eggs, and then coat with breadcrumbs.
- Heat olive oil in a pan and fry the eggplant slices until golden brown. Drain on paper towels.
- In a baking dish, spread a layer of tomato sauce, followed by a layer of fried eggplant slices.
- Sprinkle mozzarella and Parmesan cheese over the eggplant.
- Repeat the layers until all ingredients are used, finishing with a layer of cheese on top.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden.
- Garnish with fresh basil leaves before serving.
Notes
- For a healthier version, you can bake the eggplant slices instead of frying them.
- Feel free to add more cheese if you prefer a cheesier dish.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 70mg
