Ingredients
Main Ingredients
- 2 medium eggplants, sliced Choose firm eggplants for best results.
- 1 cup breadcrumbs Can substitute with crushed crackers or cereal.
- 1/2 cup grated Parmesan cheese
- 2 large eggs, beaten Used for breading.
- 2 cups marinara sauce Add red pepper flakes for heat if desired.
- 1 1/2 cups shredded mozzarella cheese To finish the dish.
- 1 tbsp olive oil For drizzling on the eggplant before baking.
- Salt and pepper, to taste Use for seasoning.
Method
Preparation
- Preheat the oven to 375°F (190°C).
- Slice the eggplants and sprinkle with salt. Let them sit for 30 minutes, then rinse and pat dry.
- Set up a breading station with one bowl for the beaten eggs and another for the breadcrumbs mixed with grated Parmesan.
Breading the Eggplant
- Dip each eggplant slice in the egg, then coat with the breadcrumb mixture.
- Place the breaded eggplant slices on a greased baking sheet. Drizzle with olive oil.
Baking
- Bake for 25-30 minutes, flipping halfway, until golden brown.
- In a baking dish, layer marinara sauce, baked eggplant, and mozzarella cheese.
- Repeat layers until all ingredients are used, finishing with mozzarella on top.
- Bake for an additional 20 minutes until cheese is bubbly.
- Let it cool slightly before serving.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 42gProtein: 18gFat: 12gSaturated Fat: 6gSodium: 800mgFiber: 5gSugar: 8g
Notes
You can serve this dish on its own or with a side salad for a refreshing contrast. Garnish with fresh herbs for a beautiful presentation. Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze individual portions for up to 2 months. Reheat in the oven for best texture.
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