dinnerItalianmedium
Eggplant Parmesan
Crispy breaded eggplant slices layered with marinara and melted mozzarella.
45 min4 servings
Nutrition Facts (per serving)
420
Cal
18g
Protein
36g
Carbs
24g
Fat
Values are per serving
#vegetarian
Ingredients
- 2 large Eggplant
- 100 g Breadcrumbs
- 2 large Eggs
- 400 ml Marinara sauce
- 150 g Mozzarella
- 40 g Parmesan
- 8 leaves Fresh basil
- 3 tbsp Olive oil
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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