Eggplant Parmesan

dinnerItalianmedium

Eggplant Parmesan

Crispy breaded eggplant slices layered with marinara and melted mozzarella.

From Nutrola's curated recipe library

45 min4 servings

Nutrition Facts (per serving)

Values are per serving

418Cal

19 g

Protein

30 g

Carbs

25 g

Fat

Ingredients

Eggplant
2 large
90 Cal
Breadcrumbs
100 g
375 Cal
Eggs
2 large
140 Cal
Marinara sauce
400 ml
88 Cal
Mozzarella
150 g
450 Cal
Parmesan
40 g
172 Cal
Fresh basil
8 leaves
0 Cal
Olive oil
3 tbsp
357 Cal

Instructions

1
Slice eggplant into 1cm rounds. Salt and let sit 20 minutes.
2
Dip in egg, then breadcrumbs. Pan-fry until golden on both sides.
3
In a baking dish, layer: sauce, eggplant, mozzarella. Repeat.
4
Top with parmesan. Bake at 190°C for 25 minutes.
5
Garnish with fresh basil.

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