Eggplant Parmesan
A classic layered dish featuring breaded and baked eggplant slices smothered in rich tomato sauce and melted mozzarella cheese, baked to golden perfection.
30 min
Prep
45 min
Cook
4
Serves
480
Calories
Macros · per serving
21g protein
41g carbs
25g fat
Ingredients
For 4 servings
- 2 eggplant
- 4 tablespoon olive oil
- 1 cup breadcrumbs
- 1/2 cup parmesan cheese
- 2 cups mozzarella cheese
- 28 ounce canned crushed tomatoes
- 2 clove garlic
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- salt — to taste
- black pepper — to taste
- 1/2 cup all-purpose flour
- 2 eggs
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
Slice the eggplants into 1/4-inch thick rounds and season with salt. Let them sit for 20 minutes to draw out moisture.
- 3
Pat the eggplant slices dry with paper towels.
- 4
In a shallow bowl, mix the breadcrumbs and parmesan cheese.
- 5
In another bowl, beat the eggs.
- 6
Dredge each eggplant slice in flour, dip in egg, and coat with the breadcrumb mixture.
- 7
Heat 2 tablespoons of olive oil in a large pan over medium heat and fry the eggplant slices until golden on both sides. Add more olive oil as needed. Set aside.
- 8
In a saucepan, heat 1 tablespoon olive oil and sauté minced garlic until fragrant. Add canned tomatoes, oregano, basil, salt, and pepper. Simmer for 10 minutes.
- 9
Spread a layer of tomato sauce on the bottom of a baking dish. Layer half of the eggplant slices, half of the remaining sauce, and half of the mozzarella cheese. Repeat the layers.
- 10
Top with remaining mozzarella cheese.
- 11
Bake for 25-30 minutes or until the cheese is bubbly and golden brown.
- 12
Let it cool for a few minutes before serving.
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