Kathy's Quick and Easy Eggplant Parmigiana
Savor the comforting flavors of "Kathy's Quick and Easy Eggplant Parmigiana," a streamlined take on the classic Italian favorite that's perfect for busy weeknights! This recipe features golden, breadcrumb-crusted eggplant slices layered with rich marinara sauce, gooey mozzarella, and nutty Parmesan cheese, all baked to bubbly perfection in just 30 minutes. With minimal prep time and a straightforward ingredient list, this dish delivers restaurant-quality taste in the comfort of your kitchen. Whether you’re a vegetarian or simply looking for a hearty and satisfying meal, this eggplant parmigiana pairs beautifully with a crisp side salad and warm garlic bread. Try this easy-to-make dinner tonight and impress your family with its irresistible combination of flavors and textures!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 2 medium Eggplant
- 1 teaspoon Salt
- 3 tablespoons Olive oil
- 2 cups Marinara sauce
- 2 cups Shredded mozzarella cheese
- 0.5 cups Grated Parmesan cheese
- 1 cup Italian-style breadcrumbs
- 1 large Egg
- 2 tablespoons Milk
- 4 leaves Fresh basil (optional)
Directions
Step 1
Preheat your oven to 375°F (190°C).
Step 2
Slice the eggplants into 1/4-inch thick rounds and sprinkle both sides with the salt. Let them sit for 10 minutes to draw out excess moisture, then pat dry with paper towels.
Step 3
In a shallow bowl, whisk together the egg and milk. Place the breadcrumbs in another shallow dish.
Step 4
Dip each eggplant slice into the egg mixture, then coat it with breadcrumbs.
Step 5
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Fry the breaded eggplant slices in batches until golden brown on both sides, about 2 minutes per side. Add more olive oil as needed for subsequent batches.
Step 6
Spread 1/2 cup of marinara sauce on the bottom of an 8x8-inch baking dish. Arrange a layer of fried eggplant slices over the sauce.
Step 7
Sprinkle 1 cup of mozzarella cheese and 1/4 cup of Parmesan cheese over the eggplant. Top with another 1/2 cup of marinara sauce.
Step 8
Repeat the layering process (eggplant, cheeses, sauce) until all ingredients are used, finishing with a layer of cheese on top.
Step 9
Bake the dish in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Step 10
Garnish with fresh basil leaves, if desired, and serve hot.
Nutrition Facts
| Serving size | (1947.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2329.3 |
| Total Fat 127.7g | 0% |
| Saturated Fat 48.0g | 0% |
| Polyunsaturated Fat 6.7g | |
| Cholesterol 422.8mg | 0% |
| Sodium 7553.8mg | 0% |
| Total Carbohydrate 183.2g | 0% |
| Dietary Fiber 38.2g | 0% |
| Total Sugars 55.8g | |
| Protein 108.6g | 0% |
| Vitamin D 66.8IU | 0% |
| Calcium 2350.6mg | 0% |
| Iron 10.3mg | 0% |
| Potassium 2578.5mg | 0% |
Source of Calories