By Blaire
Preheat your oven to 400°F (200°C).
Slice the eggplants into approximately 1/4-inch thick rounds. Lightly salt the eggplant slices and let them rest for about 10 minutes to draw out moisture. Pat them dry with a paper towel.
Set up a breading station: Place the flour in a shallow bowl. In another bowl, whisk the eggs. Mix the breadcrumbs with Italian seasoning in a third bowl.
Dredge each eggplant slice in the flour, then dip into the beaten eggs, and finally coat with breadcrumb mixture. Press lightly to adhere the breadcrumbs.
Heat olive oil in a large skillet over medium-high heat. Fry each eggplant slice until golden brown, about 3 minutes per side. Remove and place on a paper towel-lined plate to drain excess oil.
Spread a thin layer of tomato sauce on the bottom of a baking dish. Place a layer of fried eggplant slices on top, followed by a sprinkle of Parmesan and then a layer of mozzarella. Repeat layers until all ingredients are used, finishing with a layer of mozzarella on top.
Bake in the preheated oven for 25-30 minutes, until the cheese is bubbly and golden brown. Let it cool slightly before serving.
While the eggplant is baking, prepare the salad by tossing the mixed greens with lemon juice, a drizzle of olive oil, salt, and pepper to taste.
Serve warm eggplant Parmesan with the fresh mixed salad greens on the side.
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This Italian Vegetarian Main Course recipe is ready in 60 minutes and features Eggplant, Tomato sauce, Mozzarella and other delicious ingredients. Contains 550 calories total.
Preheat your oven to 400°F (200°C).
Slice the eggplants into approximately 1/4-inch thick rounds. Lightly salt the eggplant slices and let them rest for about 10 minutes to draw out moisture. Pat them dry with a paper towel.
Set up a breading station: Place the flour in a shallow bowl. In another bowl, whisk the eggs. Mix the breadcrumbs with Italian seasoning in a third bowl.
Dredge each eggplant slice in the flour, then dip into the beaten eggs, and finally coat with breadcrumb mixture. Press lightly to adhere the breadcrumbs.
Heat olive oil in a large skillet over medium-high heat. Fry each eggplant slice until golden brown, about 3 minutes per side. Remove and place on a paper towel-lined plate to drain excess oil.
Spread a thin layer of tomato sauce on the bottom of a baking dish. Place a layer of fried eggplant slices on top, followed by a sprinkle of Parmesan and then a layer of mozzarella. Repeat layers until all ingredients are used, finishing with a layer of mozzarella on top.
Bake in the preheated oven for 25-30 minutes, until the cheese is bubbly and golden brown. Let it cool slightly before serving.
While the eggplant is baking, prepare the salad by tossing the mixed greens with lemon juice, a drizzle of olive oil, salt, and pepper to taste.
Serve warm eggplant Parmesan with the fresh mixed salad greens on the side.
Calories per Serving: 550
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