Modern Eggplant Parmesan
A delicious tribute to classic eggplant parmesan with a contemporary twist, featuring crispy eggplant layered with rich marinara and gooey mozzarella.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 60 minutes
- Yield: 4-6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 2 medium eggplants, sliced
- 1 cup breadcrumbs
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Olive oil
- Salt and pepper
- Fresh basil (for garnish)
Instructions
- Preheat the oven to 375°F (190°C).
- Sprinkle the sliced eggplants with salt and let them sit for about 30 minutes to draw out moisture.
- Get ready to bread those eggplant slices by setting up three bowls: one with flour, one with beaten eggs, and one with breadcrumbs.
- Dip each eggplant slice in flour, then dunk it in the beaten eggs, and finally cover it in breadcrumbs.
- Heat olive oil in a skillet over medium heat and fry the breaded eggplant slices until golden brown, about 3-4 minutes per side.
- Spread a layer of marinara sauce in a baking dish, then add a layer of eggplant slices, followed by mozzarella and Parmesan cheese. Repeat the layers until all ingredients are used.
- Bake in the oven for 25-30 minutes until bubbling and golden on top.
- Garnish with fresh basil before serving.
Notes
Serve with a green salad or garlic bread. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 4g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 18g
- Cholesterol: 186mg
Find it online: https://pennykitchenz.com/modern-eggplant-parmesan/