Name: Eggplant Parmesan
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 2 large eggplants, sliced 1/2 inch; 1 lb mozzarella, sliced; ¾ cup parmesan, grated; 3 cups marinara sauce; 3 large eggs, beaten; 2 cups breadcrumbs, Italian seasoned; ½ cup all-purpose flour; 4 tbsp olive oil; 6 leaves fresh basil, torn

Eggplant Parmesan

Layers of crispy breaded eggplant, marinara, mozzarella, and Parmesan baked to golden perfection.

Total time

1 hr 15 min

Prep

30 min

Cook

45 min

Serves

Difficulty

Medium

Per serving

440 kcal

Ingredients

2 large eggplants, sliced 1/2 inch
1 lb mozzarella, sliced
¾ cup parmesan, grated
3 cups marinara sauce
3 large eggs, beaten Swap
2 cups breadcrumbs, Italian seasoned
½ cup all-purpose flour Swap
4 tbsp olive oil Swap
6 leaves fresh basil, torn Swap

Equipment

baking dish, skillet

Method

Salt eggplant slices, drain 30 min. Pat dry.
Dredge in flour, egg, then breadcrumbs.
Fry in oil until golden both sides, 3 min per side. Drain.
Preheat oven to 375F. Layer in dish: marinara, eggplant, mozzarella, parmesan. Repeat.
Bake 30-35 min until bubbly. Rest 10 min, top with basil.

Nutrition per serving

Calories: 440
Protein: 22g
Carbs: 34g
Fat: 26g
Fiber: 6g

Protein 19%Carbs 30%Fat 51%

Estimates only. Check ingredient labels and allergens, and cook meat and poultry to safe internal temperatures.

italian · eggplant · parmesan · baked · vegetarian · comfort-food

Ingredients

Equipment

Method

Nutrition per serving

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