By Sophie Conniff
Preheat your oven to 375°F (190°C). Slice the eggplants into 1/4-inch thick rounds, and lightly salt them on both sides. Let them sit for 20 minutes to release excess moisture, then rinse and pat dry with a paper towel.
Set up a breading station with one plate of breadcrumbs, another plate with a mixture of beaten eggs (from the garnished ingredients) and a dash of salt and pepper. Dip each eggplant slice in the egg mixture, then coat evenly with breadcrumbs.
Heat olive oil in a large frying pan over medium heat. Fry the breaded eggplant slices in batches, about 3-4 minutes each side until golden brown. Remove and drain on paper towels.
In a baking dish, spread a thin layer of tomato sauce on the bottom. Arrange a layer of the fried eggplant slices over the sauce. Top with a portion of the mozzarella and a sprinkle of Parmesan. Repeat the layers, finishing with a layer of sauce and the remaining mozzarella and Parmesan.
Bake in the preheated oven for 25-30 minutes until the cheese is bubbly and golden brown on top.
While the eggplant parmesan is baking, prepare the mixed green salad. Toss the mixed greens with the simple vinaigrette in a large bowl.
Once the eggplant parmesan is done, let it cool for a few minutes before serving. Serve hot with the mixed green salad on the side.
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This Vegetarian Main Course Italian recipe is ready in 1 hour 15 minutes and features eggplants, tomato sauce, mozzarella and other delicious ingredients. Contains 450 calories total.
Preheat your oven to 375°F (190°C). Slice the eggplants into 1/4-inch thick rounds, and lightly salt them on both sides. Let them sit for 20 minutes to release excess moisture, then rinse and pat dry with a paper towel.
Set up a breading station with one plate of breadcrumbs, another plate with a mixture of beaten eggs (from the garnished ingredients) and a dash of salt and pepper. Dip each eggplant slice in the egg mixture, then coat evenly with breadcrumbs.
Heat olive oil in a large frying pan over medium heat. Fry the breaded eggplant slices in batches, about 3-4 minutes each side until golden brown. Remove and drain on paper towels.
In a baking dish, spread a thin layer of tomato sauce on the bottom. Arrange a layer of the fried eggplant slices over the sauce. Top with a portion of the mozzarella and a sprinkle of Parmesan. Repeat the layers, finishing with a layer of sauce and the remaining mozzarella and Parmesan.
Bake in the preheated oven for 25-30 minutes until the cheese is bubbly and golden brown on top.
While the eggplant parmesan is baking, prepare the mixed green salad. Toss the mixed greens with the simple vinaigrette in a large bowl.
Once the eggplant parmesan is done, let it cool for a few minutes before serving. Serve hot with the mixed green salad on the side.
Calories per Serving: 450
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