Easy recipe for eggplant parmesan – breaded eggplant slices baked with marinara and mozzarella
This easy recipe for Eggplant Parmesan brings the comfort of Italian cuisine to your kitchen without the fuss. Originating from traditional Italian home cooking, this dish showcases the harmonious blend of crispy, breaded eggplant slices, a rich marinara sauce, and gooey mozzarella cheese. Revered for its simplicity and flavor, Eggplant Parmesan not only meets the tastes of vegetarians but also wins the hearts of all food enthusiasts with its layered textures and vibrant flavors. Perfect for a cozy family dinner, it’s an ideal choice for those seeking homemade goodness with minimal preparation.
This comforting and flavorful dish is perfect for both novices and seasoned cooks. Follow these simple steps to create a mouthwatering meal that your whole family will love.
List of Ingredients
- 2 medium eggplants, sliced into 1/4-inch thick rounds
- 1 teaspoon salt
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 2 cups breadcrumbs (preferably panko for extra crunch)
- 1/2 cup grated Parmesan cheese
- 3 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1/4 cup chopped fresh basil (optional)
- 2 tablespoons olive oil
- Black pepper, to taste
Instructions
- Prep the Eggplant: Preheat your oven to 375°F (190°C). Place the eggplant slices on a baking sheet lined with paper towels and sprinkle both sides with salt. Let them sit for about 30 minutes to draw out excess moisture.
- Prepare the Breading Station: In three separate shallow dishes, place flour, beaten eggs, and a mixture of breadcrumbs and grated Parmesan cheese.
- Bread the Eggplant: Rinse and pat dry the eggplant slices. Dredge each slice in flour, dip in the beaten eggs, and finally coat with the breadcrumb mixture. Press gently to ensure the crumbs adhere.
- Bake the Eggplant: Arrange the breaded slices on a baking sheet and drizzle with olive oil. Bake in the preheated oven for about 25 minutes, flipping halfway through, until golden brown.
- Assemble the Parm: In a baking dish, spread a thin layer of marinara sauce, arrange a layer of eggplant slices, and top with more sauce and mozzarella cheese. Repeat layers and finish with a generous topping of mozzarella.
- Bake the Dish: Raise the oven temperature to 400°F (200°C) and bake uncovered for another 20-25 minutes until the cheese is bubbly and golden.
- Garnish and Serve: Allow it to cool for a few minutes. Garnish with fresh basil before serving, and season with black pepper to taste.
Nutrition Information
Per serving: Approximately 320 calories, 15g fat, 35g carbohydrates, 15g protein.
Time and Yield
Total time: Approximately 1 hour and 30 minutes
Serves: 6 people
Feedback and Interaction
Have you tried this recipe? We’d love to hear from you! Share your experience in the comments below, ask any questions, or upload photos of your creation. For more easy vegetarian dishes, visit our collection of 15 Simple Vegetarian Recipes for Effortless Healthy Dining.
Give This Simple Eggplant Parmesan a Try!
As you embark on your culinary journey with this easy recipe for eggplant parmesan, you’re stepping into a world of delicious simplicity. By opting for breaded eggplant slices that are baked rather than fried, you’re not only ensuring a healthier dish but also preserving the delightful flavors of the eggplant. The combination of marinara and mozzarella brings a comforting Italian classic right into your kitchen, making it a perfect choice for both casual dinners and special occasions.
There’s something enchanting about the ease of preparation for this dish. With a short prep time, you can enjoy a delightful vegetarian meal that is both nutritious and satisfying. The contrast of crispy eggplant, gooey mozzarella, and tangy marinara sauce is designed to captivate taste buds and leave a lasting impression. Whether you are an experienced chef or a beginner eager to explore vegetarian cooking, this recipe offers a straightforward approach without compromising on taste or quality.
Now that the secrets of this mouth-watering dish are unlocked, why not give it a go? I challenge you to try it out in your own kitchen, experiment with variations, or even infuse it with personal touches. Consider showing off your culinary masterpiece to friends and family—they might just crown you the eggplant parmesan expert at your next gathering!
Sharing experiences is what makes cooking a communal act of love and creativity. So, once you’ve attempted this recipe, I invite you to share your results or any tweaks you made. Tell us about your approach and let us celebrate your efforts together. Your contributions could inspire others to dive into this delicious journey, and maybe, the magic of eggplant parmesan will become a cherished favorite in households far and wide.
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Easy recipe for eggplant parmesan – breaded eggplant slices baked with marinara and mozzarella
Prep time: 30 min
Servings: Serves: 6 people
Calories: 320Kcal
Cuisine: Italian
Ingredients
2 medium eggplants,
1 teaspoon salt,
1 cup all-purpose flour,
2 large eggs,
2 cups breadcrumbs (preferably panko),
1/2 cup grated Parmesan cheese,
3 cups marinara sauce,
2 cups shredded mozzarella cheese,
1/4 cup chopped fresh basil (optional),
2 tablespoons olive oil,
black pepper (to taste),
Instruction :
Preheat your oven to 375°F (190°C). Place the eggplant slices on a baking sheet lined with paper towels and sprinkle both sides with salt. Let them sit for about 30 minutes to draw out excess moisture. In three separate shallow dishes, place flour, beaten eggs, and a mixture of breadcrumbs and grated Parmesan cheese. Rinse and pat dry the eggplant slices. Dredge each slice in flour, dip in the beaten eggs, and finally coat with the breadcrumb mixture. Press gently to ensure the crumbs adhere. Arrange the breaded slices on a baking sheet and drizzle with olive oil. Bake in the preheated oven for about 25 minutes, flipping halfway through, until golden brown. In a baking dish, spread a thin layer of marinara sauce, arrange a layer of eggplant slices, and top with more sauce and mozzarella cheese. Repeat layers and finish with a generous topping of mozzarella. Raise the oven temperature to 400°F (200°C) and bake uncovered for another 20-25 minutes until the cheese is bubbly and golden. Allow it to cool for a few minutes. Garnish with fresh basil before serving, and season with black pepper to taste.
