Modern Eggplant Parmesan
A contemporary twist on a classic comfort dish that combines the rich flavors of marinara, mozzarella, and crispy eggplant for a delightful meal.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Total Time: 80 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 2 large eggplants, sliced
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1/4 cup olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Sprinkle salt on the sliced eggplants and let them sit for about 30 minutes.
- Combine breadcrumbs and Parmesan cheese in a bowl.
- Dip each slice of eggplant in olive oil and coat with the breadcrumb mixture.
- Lay the breaded eggplant slices on a baking sheet and bake for about 25 minutes.
- Spread a layer of marinara sauce in a baking dish, followed by a layer of baked eggplant and mozzarella cheese.
- Repeat the layers until all ingredients are used.
- Bake for 25-30 minutes until the cheese is bubbly and slightly golden.
- Let it cool slightly, garnish with fresh basil, and serve.
Notes
Salting the eggplant helps remove bitterness and moisture. You can also experiment with different cheeses and add vegetables for variety.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 15mg