Eggplant Parmesan
Crispy-breaded eggplant slices layered with marinara sauce and melted cheese for a satisfying vegetarian main. Customize the protein, cheese blend, and sauce to suit your taste.
Ingredients
Method
Preheat oven to 400°F. Pat eggplant slices dry with paper towels and sprinkle lightly with salt on both sides; let sit 10 minutes to release moisture, then pat dry again.
Set up three shallow bowls: one with flour mixed with 1/2 tsp black pepper and italian seasoning, one with beaten eggs, and one with panko breadcrumbs.
In a small bowl, mix ricotta, minced garlic, half the parmesan, and 1/4 tsp each salt and black pepper; set aside.
Coat each eggplant slice in seasoned flour, shaking off excess, then dip in beaten egg, then press into panko, coating both sides evenly.
Arrange breaded eggplant on a baking sheet, lightly brush both sides with olive oil, and bake at 400°F for 15 minutes until golden and tender.
Spread 1/2 cup marinara sauce on the bottom of a 9x13 baking dish.
Layer half the roasted eggplant slices over the sauce, then dollop with half the ricotta mixture, sprinkle with 1 cup mozzarella, and drizzle with 1/2 cup marinara.
Repeat with remaining eggplant, ricotta, mozzarella, and marinara sauce.
Top with remaining 1/4 cup parmesan cheese.
Bake at 375°F for 20 minutes until cheese is melted and bubbling at the edges.
Let rest 5 minutes, garnish with fresh basil and additional parmesan, and serve hot.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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