Description
A delicious and hearty dish layering eggplant with rich tomato sauce and gooey cheese, perfect for vegetarians and easy to prepare.
Ingredients
Scale
- 2 large eggplants (around 1.5 lbs)
- 1.5 tsp salt
- 2 cups breadcrumbs (preferably Italian seasoned or add 1 tsp oregano + 1 tsp garlic powder)
Instructions
- Preheat your oven to 375°F (190°C).
- Slice the eggplants into 1/2-inch thick rounds. Sprinkle the slices with salt and let them sit for about 30 minutes to draw out moisture. Rinse and pat dry.
- In a baking dish, spread a layer of marinara sauce on the bottom.
- Dip each eggplant slice in breadcrumbs, covering both sides well, and place them in the dish over the sauce.
- Add another layer of sauce and sprinkle cheese on top.
- Repeat the layers until all eggplant is used, ending with sauce and cheese on the top layer.
- Bake for about 35-40 minutes or until the cheese is melted and bubbly.
- Allow it to cool for a few minutes before serving.
Notes
Make sure to salt the eggplant to remove excess moisture. This dish can also be customized with additional vegetables.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 30mg
Keywords: eggplant, parmesan, bake, vegetarian, Italian, comfort food