Description
A healthier twist on a classic Italian-American dish, featuring crispy baked eggplant layered with marinara and melty cheese.
Ingredients
Scale
- 2 medium-sized eggplants
- Salt, to taste
- 1 cup Italian-style breadcrumbs
- 1/2 cup freshly grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 2 eggs, beaten
- 2 cups marinara sauce
- 2 tablespoons olive oil
Instructions
- Prepare the Eggplant: Slice the eggplant into ½-inch thick rounds. Sprinkle salt on both sides and let sit for 30 minutes. Rinse and pat dry.
- Set Up Your Breading Station: Preheat the oven to 400°F (200°C) and line two baking sheets with parchment paper. Prepare three shallow bowls: one with beaten eggs, one with breadcrumbs mixed with Parmesan, and one with plain breadcrumbs.
- Bread the Eggplant: Dip each eggplant slice in the egg, then coat in the breadcrumb mixture. Lay out on the baking sheets.
- Bake the Eggplant: Drizzle olive oil over the breaded slices and bake for 25-30 minutes, flipping halfway through, until golden brown and crispy.
- Assemble the Dish: In a baking dish, spread marinara sauce on the bottom, layer the baked eggplant, sprinkle with mozzarella and Parmesan, repeat, finishing with cheese on top.
- Final Bake: Bake for another 20-25 minutes, until the cheese is bubbly and golden. Let cool before serving.
Notes
For best results, use high-quality freshly grated cheese and do not overcrowd the baking sheets.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 7g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 120mg