Corgeat 
Easy Eggplant Parmesan
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
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
Coat each eggplant slice in flour, dip in egg, then press into breadcrumb until fully covered
Fry the slices in olive oil over medium heat for 3-4 minutes per side until golden brown, then drain on paper towels
Spread a thin layer of marinara sauce in the baking dish, then layer eggplant, sauce, mozzarella, and parmesan; repeat the layers
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€
Weight per serving
393g
Nutritional values
526 Per serving
3159 Total