Corgeat 
Easy Eggplant Parmesan
55min 526 kcal 11.30€
MainItalianVegetarianOven-bakedComfort-food
Servings
Ingredients 9
| Ingredient | Quantity |
|---|---|
| Eggplant 225 kcal1.80€ | 900g (2 pieces) |
| Marinara Sauce 272 kcal2.72€ | 680g |
| Mozzarella Cheese 952 kcal2.89€ | 340g |
| Parmesan 431 kcal2.00€ | 100g (10 tbsp) |
| Breadcrumb 456 kcal0.48€ | 120g |
| Egg 143 kcal0.60€ | 100g (2 pieces) |
| Flour 218 kcal0.06€ | 60g (0.5 cups) |
| Olive Oil 460 kcal0.68€ | 52g (4 tbsp) |
| Basil 2 kcal0.07€ | 5g (10 leaves) |
| Total 3159 kcal11.30€ | 2357 g |
Instructions
1
Slice eggplant into 1/2-inch rounds, salt generously, and let sit on paper towels for 20 minutes to draw out moisture; set up a dredging station with flour, beaten egg, and breadcrumb in three shallow bowls
2
Coat each eggplant slice in flour, dip in egg, then press into breadcrumb until fully covered
3
Fry the slices in olive oil over medium heat for 3-4 minutes per side until golden brown, then drain on paper towels
4
Spread a thin layer of marinara sauce in the baking dish, then layer eggplant, sauce, mozzarella, and parmesan; repeat the layers
5
Bake at 375°F (190°C) for 20-25 minutes until the cheese is bubbly and slightly browned; garnish with basil
Meal summary
Prep time
20min
Cook time
35min
Servings
6
Per serving
1.88€
Nutritional values
Calories
526
3159 Total
Protein31.0g
Carbohydrates42.0g
Fats28.1g