By Ebenezer Obiri
Preheat your oven to 375°F (190°C).
Slice the eggplants into 1/2 inch thick rounds. Sprinkle salt on the slices and let them sit for about 30 minutes to draw out excess moisture and bitterness. After 30 minutes, rinse the slices and pat them dry with a paper towel.
In a shallow bowl, pour in the Italian breadcrumbs. In another bowl, beat an egg (optional) or simply have the breadcrumbs as the coating.
Heat 1/4 cup of olive oil in a large skillet over medium heat. Dip each eggplant slice in the breadcrumbs, coating both sides, and then fry them in the skillet until golden brown, about 3-4 minutes per side. Work in batches if necessary, placing the cooked slices on a paper towel to drain excess oil.
In a baking dish, start layering. Spread a thin layer of marinara sauce on the bottom of the dish. Place a layer of fried eggplant slices over the sauce, then sprinkle with mozzarella cheese (about 1/3 of the mozzarella), basil, and a sprinkle of Parmesan cheese. Repeat the layers until all ingredients are used, finishing with a layer of marinara sauce topped with the remaining mozzarella and Parmesan cheese.
Cover the baking dish with aluminum foil (to prevent sticking), and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15-20 minutes or until the cheese is bubbly and golden brown.
Remove from the oven and let it cool for 5-10 minutes before serving. Garnish with fresh basil leaves if desired. Enjoy your Eggplant Parmesan!
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By Ebenezer Obiri
This recipe is ready in 1 hour and features Eggplant, Marinara sauce, Mozzarella cheese and other delicious ingredients. Contains 450 calories total.
Preheat your oven to 375°F (190°C).
Slice the eggplants into 1/2 inch thick rounds. Sprinkle salt on the slices and let them sit for about 30 minutes to draw out excess moisture and bitterness. After 30 minutes, rinse the slices and pat them dry with a paper towel.
In a shallow bowl, pour in the Italian breadcrumbs. In another bowl, beat an egg (optional) or simply have the breadcrumbs as the coating.
Heat 1/4 cup of olive oil in a large skillet over medium heat. Dip each eggplant slice in the breadcrumbs, coating both sides, and then fry them in the skillet until golden brown, about 3-4 minutes per side. Work in batches if necessary, placing the cooked slices on a paper towel to drain excess oil.
In a baking dish, start layering. Spread a thin layer of marinara sauce on the bottom of the dish. Place a layer of fried eggplant slices over the sauce, then sprinkle with mozzarella cheese (about 1/3 of the mozzarella), basil, and a sprinkle of Parmesan cheese. Repeat the layers until all ingredients are used, finishing with a layer of marinara sauce topped with the remaining mozzarella and Parmesan cheese.
Cover the baking dish with aluminum foil (to prevent sticking), and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15-20 minutes or until the cheese is bubbly and golden brown.
Remove from the oven and let it cool for 5-10 minutes before serving. Garnish with fresh basil leaves if desired. Enjoy your Eggplant Parmesan!
Calories per Serving: 450
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