Description
This Simple Italian Eggplant Parmigiana recipe is the perfect idea for a delicious family dinner. It has a soft eggplant, tomato sauce and delicious cheese, and it’s baked until the top turns golden. Try it now with this easy recipe!
Ingredients
Units
Scale
- 2 large eggplants, sliced into 1/4 inch rounds
- 4 cups tomato sauce
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 cup fresh basil leaves
- 1 cup breadcrumbs (optional)
- Salt and pepper to taste
- Olive oil for frying or baking
Instructions
- Prepare the Eggplant: Slice the eggplants and sprinkle with salt. Let them sit for 30 minutes, then rinse and pat dry.
- Cook the Eggplant: Heat olive oil in a large skillet over medium-high heat. Fry the eggplant slices until golden brown on both sides. Alternatively, bake the slices at 400°F (200°C) for 20 minutes until tender.
- Assemble the Dish: In a baking dish, spread a layer of tomato sauce. Add a layer of eggplant slices, then sprinkle with mozzarella and Parmesan cheese. Add some basil leaves. Repeat the layers until all ingredients are used, ending with a layer of cheese and breadcrumbs if using.
- Bake: Preheat the oven to 375°F (190°C). Bake the Eggplant Parmigiana for about 30-35 minutes, until the top is golden and bubbly.
- Serve: Let the dish rest for a few minutes before serving. Garnish with extra basil leaves and enjoy hot.
Notes
Cheese Variation: Try using ricotta cheese for a different texture and flavor. Layer it between the eggplant slices for added creaminess.
Sauce Options: Add some cooked ground beef or Italian sausage to the tomato sauce for a heartier version of this dish.
- Prep Time: 30 min
- Cook Time: 1 hr
- Category: Main Dish
- Cuisine: Italian
Nutrition
- Calories: 360
- Fat: 20g
- Carbohydrates: 30g
- Protein: 15g