By Ebenezer Obiri
Preheat your oven to 375°F (190°C).
Wash and slice the eggplant into 1/4 inch thick rounds. Sprinkle both sides of the slices with salt and let them sit for about 15 minutes to draw out moisture and bitterness.
After 15 minutes, rinse the eggplant slices under cold water to remove excess salt and pat them dry with paper towels.
Brush both sides of each eggplant slice lightly with olive oil and place them on a baking sheet lined with parchment paper. Bake in the preheated oven for 20-25 minutes, flipping halfway through, until the eggplant is tender and slightly golden.
While the eggplant is baking, mix the breadcrumbs with the grated Parmesan cheese in a bowl.
Once the eggplant slices are done, remove them from the oven. In a baking dish, spread a thin layer of marinara sauce on the bottom. Layer half of the eggplant slices over the sauce, followed by half of the mozzarella cheese and a layer of the breadcrumb mixture.
Repeat the layers with the remaining eggplant, marinara sauce, mozzarella cheese, and finish with the breadcrumb mixture on the top.
Optional: Drizzle a little more olive oil over the top for extra crispiness.
Bake in the oven for an additional 25-30 minutes, until the top is golden and bubbly.
Allow to cool for a few minutes before slicing and serving. Enjoy your Eggplant Parmesan!
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By Ebenezer Obiri
This recipe is ready in 1 hour and features Large eggplant, Marinara sauce, Mozzarella cheese and other delicious ingredients. Contains 380 calories total.
Preheat your oven to 375°F (190°C).
Wash and slice the eggplant into 1/4 inch thick rounds. Sprinkle both sides of the slices with salt and let them sit for about 15 minutes to draw out moisture and bitterness.
After 15 minutes, rinse the eggplant slices under cold water to remove excess salt and pat them dry with paper towels.
Brush both sides of each eggplant slice lightly with olive oil and place them on a baking sheet lined with parchment paper. Bake in the preheated oven for 20-25 minutes, flipping halfway through, until the eggplant is tender and slightly golden.
While the eggplant is baking, mix the breadcrumbs with the grated Parmesan cheese in a bowl.
Once the eggplant slices are done, remove them from the oven. In a baking dish, spread a thin layer of marinara sauce on the bottom. Layer half of the eggplant slices over the sauce, followed by half of the mozzarella cheese and a layer of the breadcrumb mixture.
Repeat the layers with the remaining eggplant, marinara sauce, mozzarella cheese, and finish with the breadcrumb mixture on the top.
Optional: Drizzle a little more olive oil over the top for extra crispiness.
Bake in the oven for an additional 25-30 minutes, until the top is golden and bubbly.
Allow to cool for a few minutes before slicing and serving. Enjoy your Eggplant Parmesan!
Calories per Serving: 380
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