By Sophie Conniff
Preheat the oven to 400°F (200°C).
Slice the eggplant into 1/2-inch thick rounds and lightly brush both sides with olive oil.
Season the eggplant slices with salt and black pepper on both sides.
Lay the eggplant slices on a baking sheet and bake for 20 minutes, flipping them halfway through until they become tender and lightly browned.
In a shallow dish, place the breadcrumbs and coat each baked eggplant slice with the breadcrumbs on both sides.
In a large baking dish, spread a thin layer of marinara sauce along the bottom. Layer half of the breaded eggplant slices over the sauce.
Spread half of the remaining marinara sauce over the eggplant layer, then sprinkle with half of the mozzarella and Parmesan cheese.
Repeat the layering process with the remaining eggplant, marinara sauce, mozzarella, and Parmesan cheese.
Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake an additional 10-15 minutes until the cheese is bubbly and golden brown.
While the eggplant is baking, prepare the mixed green salad by mixing the greens with olive oil, vinegar, and a pinch of salt and pepper.
Serve the baked eggplant Parmigiana hot, alongside the mixed green salad.
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This Italian Vegetarian Main Course recipe is ready in 50 minutes and features Medium eggplant, Marinara sauce, Shredded mozzarella and other delicious ingredients. Contains 450 calories total.
Preheat the oven to 400°F (200°C).
Slice the eggplant into 1/2-inch thick rounds and lightly brush both sides with olive oil.
Season the eggplant slices with salt and black pepper on both sides.
Lay the eggplant slices on a baking sheet and bake for 20 minutes, flipping them halfway through until they become tender and lightly browned.
In a shallow dish, place the breadcrumbs and coat each baked eggplant slice with the breadcrumbs on both sides.
In a large baking dish, spread a thin layer of marinara sauce along the bottom. Layer half of the breaded eggplant slices over the sauce.
Spread half of the remaining marinara sauce over the eggplant layer, then sprinkle with half of the mozzarella and Parmesan cheese.
Repeat the layering process with the remaining eggplant, marinara sauce, mozzarella, and Parmesan cheese.
Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake an additional 10-15 minutes until the cheese is bubbly and golden brown.
While the eggplant is baking, prepare the mixed green salad by mixing the greens with olive oil, vinegar, and a pinch of salt and pepper.
Serve the baked eggplant Parmigiana hot, alongside the mixed green salad.
Calories per Serving: 450
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