Classic Eggplant Parmesan
A delicious and hearty vegetarian dish made with crispy eggplant, marinara sauce, and cheese, perfect for any occasion.
Ingredients
For the eggplant
- 2 large eggplants, sliced Sprinkle with salt to remove moisture.
- 1 cup breadcrumbs
- 1 cup olive oil for frying
- 1 egg beaten egg
For the sauce and cheese
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Sprinkle salt on the eggplant slices and let them sit for 30 minutes to draw out moisture. Rinse and pat dry.
- Dip each slice in the beaten egg, then coat with breadcrumbs.
Cooking
- In a skillet, heat olive oil over medium heat and fry the eggplant slices until golden brown on both sides. Drain on paper towels.
- In a baking dish, spread a layer of marinara sauce, followed by a layer of eggplant, then sprinkle with mozzarella and Parmesan cheese. Repeat layers and finish with cheese on top.
- Bake in the oven for 25-30 minutes until cheese is bubbly and golden.
- Let it cool for a few minutes and garnish with fresh basil before serving.
Notes
Store leftovers in an airtight container in the refrigerator for about 3-4 days. Reheat in the oven at 350°F (175°C) or microwave individual portions.