dinnerItalianmedium
Eggplant Parmesan
Crispy breaded eggplant slices layered with marinara and melted mozzarella.
45 min4 portions
Valeurs nutritionnelles (par portion)
420
Cal
18g
Protéine
36g
Glucides
24g
Lipides
Valeurs par portion
#vegetarian
Ingrédients
- 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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