Baked Eggplant Parmesan with Mozzarella

A classic Italian dish with layers of breaded eggplant, tomato sauce, and melted mozzarella cheese.

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Temps de préparation 20

Temps de cuisson 30

Temps total 50

Portions: 4 servings

Type de plat: Dinner

Cuisine: Italian

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingrédients

For the Eggplant

2 large eggplants sliced into 1/2-inch rounds
1 cup all-purpose flour
2 eggs beaten
1 cup breadcrumbs
1/2 cup grated Parmesan cheese
1 tsp salt
1/2 tsp black pepper

For the Assembly

2 cups marinara sauce
2 cups shredded mozzarella cheese
1/4 cup fresh basil chopped

Equipment

Baking sheet
Large skillet
9x13 inch baking dish

Method

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
Season the eggplant slices with salt and let them sit for 10 minutes to draw out moisture. Pat dry with paper towels.
Set up three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with Parmesan cheese, salt, and pepper.
Dredge each eggplant slice in flour, then dip in the egg, and coat with the breadcrumb mixture. Place on the baking sheet.
Bake the eggplant slices for 20 minutes, flipping halfway, until golden and crispy.
Spread a thin layer of marinara sauce in a 9x13-inch baking dish. Arrange a layer of baked eggplant slices, top with more sauce and mozzarella cheese. Repeat layers.
Bake for 10 minutes, or until the cheese is melted and bubbly. Garnish with fresh basil before serving.

Nutrition

Calories: 350kcalCarbohydrates: 45gProtéines: 18gFat: 12gLipides saturés: 6gCholéstérol: 80mgSodium: 900mgPotassium: 600mgFibre: 8gSucre: 10gVitamine A: 15IUVitamine C: 20mgCalcium: 30mgFer: 2mg

Notes

For a crispier texture, broil for the last 2-3 minutes.

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