A quick and delicious eggplant parmesan recipe that combines crispy breaded eggplant slices with marinara sauce and melted cheese. Perfect for a weeknight dinner.
Preparation time
20min
Cooking time
20min
Ingredients
4 Servings
- 120 g breadcrumbs
- 15 g chopped fresh basil
- 2 eggplants
- 2 eggs
- 50 g grated Parmesan cheese
- 400 g marinara sauce
- 60 ml olive oil
- 1 tsp salt
- 200 g shredded mozzarella cheese
Directions
Step 1
Preheat the oven to 200°C (400°F).
Step 2
Slice the eggplants into 1/4-inch thick rounds and sprinkle with salt. Let them sit for 10 minutes, then pat dry with paper towels.
Step 3
Beat the eggs in a bowl. In another bowl, mix the breadcrumbs and grated Parmesan cheese.
Step 4
Dip each eggplant slice in the beaten eggs, then coat with the breadcrumb mixture.
Step 5
Heat olive oil in a large skillet over medium heat. Fry the eggplant slices until golden brown on both sides, about 2-3 minutes per side.
Step 6
Spread a thin layer of marinara sauce in a baking dish. Arrange a layer of fried eggplant slices over the sauce. Top with more marinara sauce and sprinkle with shredded mozzarella cheese. Repeat the layers until all ingredients are used, finishing with a layer of mozzarella cheese.
Step 7
Bake in the preheated oven for 20 minutes, until the cheese is melted and bubbly.
Step 8
Garnish with chopped fresh basil before serving.