Italian Eggplant Parmesan with Marinara

Name: Italian Eggplant Parmesan with Marinara
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 large eggplants (sliced into 1/4-inch rounds); 1 cup all-purpose flour (sifted); 3 cups breadcrumbs (seasoned); 4 large eggs (beaten); 1 1/2 cups grated Parmesan cheese; 2 cups shredded mozzarella cheese; 1/4 cup olive oil; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 tablespoons olive oil; 4 cloves garlic (minced); 1 can crushed tomatoes (28-ounce); 1 teaspoon dried oregano; 1 teaspoon dried basil; 1 teaspoon sugar; 1/2 teaspoon salt; 1/4 teaspoon black pepper

VegetarianItalianDinnerComfort FoodFamily-FriendlyClassic

⏱️ 30m PREP

🔥 60m COOK

👥 4 SERVINGS

⚡ 450 CAL/SERV

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Overview

A classic Italian comfort dish featuring layers of crispy eggplant, rich marinara sauce, and gooey melted cheese.

Macronutrients per serving

grams

Protein

21.0g 24%

Fat

23.0g 26%

Carbs

45.0g 51%

Rich in nutrients

☀️ Vitamin C

25% DV

Supports immune function

🔺 Calcium

30% DV

Essential for bone health

🔺 Iron

15% DV

Important for oxygen transport

🌾 Dietary Fiber

36% DV

Promotes digestive health

☀️ Vitamin A

15% DV

Supports vision and immune function

Ingredients

Main Ingredients

2 large eggplants sliced into 1/4-inch rounds
1 cup all-purpose flour sifted
3 cups breadcrumbs seasoned
4 large eggs beaten
1 1/2 cups grated Parmesan cheese
2 cups shredded mozzarella cheese
1/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper

Marinara Sauce

2 tablespoons olive oil
4 cloves garlic minced
1 can crushed tomatoes 28-ounce
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon black pepper

Instructions

1 Preheat your oven to 375°F (190°C).
2 Sprinkle eggplant slices with salt and let them sit for 10 minutes to draw out moisture. Pat dry with paper towels.
3 Set up a breading station with flour, beaten eggs, and breadcrumbs in separate shallow bowls.
4 Dredge each eggplant slice in flour, then dip in eggs, and finally coat with breadcrumbs. Set aside.
5 In a large skillet, heat olive oil over medium-high heat. Fry eggplant slices until golden brown on both sides. Drain on paper towels.
6 To make the marinara sauce, heat olive oil in a saucepan over medium heat. Sauté garlic until fragrant, then add crushed tomatoes, oregano, basil, sugar, salt, and pepper. Simmer for 15 minutes.
7 In a baking dish, spread a layer of marinara sauce. Add a layer of fried eggplant slices, sprinkle with Parmesan and mozzarella cheese. Repeat layers, ending with cheese on top.
8 Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden.
9 Allow to cool for a few minutes before serving. Garnish with fresh basil if desired.