Ingredients
Scale
- 2 medium eggplants (about 1 lb or 450 g)
- 1 teaspoon salt
- 1 cup (100 g) all-purpose flour
- 2 large eggs
- 1 cup (250 ml) milk
- 1 cup (100 g) breadcrumbs
- 1 teaspoon Italian seasoning
- 2 cups (500 g) marinara sauce
- 2 cups (200 g) shredded mozzarella cheese
- 1/2 cup (50 g) grated Parmesan cheese
- Fresh basil leaves (for garnish)
Instructions
- Preheat the oven to 400°F (200°C).
- Slice the eggplants into 1/2-inch (1.3 cm) rounds and sprinkle salt on both sides. Let them sit for 20 minutes to draw out moisture.
- Rinse the eggplant slices and pat dry with paper towels.
- Set up a breading station: place flour in one plate, beaten eggs with milk in another, and breadcrumbs mixed with Italian seasoning in a third.
- Dip each eggplant slice first in flour, then in the egg mixture, and finally in breadcrumbs.
- Arrange the breaded eggplant on a baking sheet and bake for 15 minutes, flipping halfway through.
- In a baking dish, layer half of the marinara sauce, followed by half of the eggplant, half of the mozzarella, and half of the Parmesan. Repeat with remaining ingredients.
- Bake for an additional 15 minutes until the cheese is bubbly and golden.
- Garnish with fresh basil before serving.
Notes
- For a gluten-free version, use gluten-free breadcrumbs.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Oven
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 65 mg
Keywords: easy eggplant parmesan, creamy eggplant dish, quick Italian recipe