Eggplant Parmigiana
Layered eggplant slices breaded and fried, then baked with marinara sauce and melted cheese. Assembled in a casserole dish and baked until bubbly and golden.
Ingredients
Method
Slice eggplant lengthwise into 1/4-inch-thick planks. Pat dry with paper towels and season both sides lightly with salt.
Place flour in one shallow bowl and beaten egg in another. Set up a dredging station.
Heat olive oil in a large skillet over medium-high heat. Working in batches, dredge each eggplant slice in flour, then egg, shaking off excess. Fry for 2–3 minutes per side until light golden and tender. Transfer to paper towels to drain.
Spread a thin layer of marinara sauce on the bottom of a 9×13 baking dish. Layer one-third of the fried eggplant slices over the sauce.
Sprinkle one-third of the mozzarella and one-third of the parmesan over the eggplant. Scatter minced garlic and some torn basil. Repeat layering: marinara, eggplant, cheeses, garlic, and basil. End with a final layer of marinara and both cheeses on top.
Preheat oven to 375°F. Bake uncovered for 35–40 minutes until the top is bubbling and golden brown.
Let rest for 5 minutes. Garnish with remaining fresh basil and serve warm.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
Pick a night and it lands in your plan, with the missing ingredients added to your grocery list.
Plan this in GreenplateAi →