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Never AgainHard

Eggplant Parmesan

Breaded eggplant layered with marinara and mozzarella, baked until bubbly. A labor of love.

70 min total 4 servings
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Ingredients

  • eggplant2 eggplant (sliced into rounds)
  • breadcrumbs1 cup breadcrumbs
  • eggs2 eggs (beaten)
  • marinara2 cups marinara
  • mozzarella8 oz mozzarella (shredded)
  • parmesan1/2 cup parmesan (grated)
  • olive oil1/4 cup olive oil
  • salt1 tsp salt
  • fresh basil1/4 cup fresh basil

Steps

  1. 1

    Preheat the oven to 375°F.

    375°F
  2. 2

    Salt the eggplant slices and let them sit for 15 minutes, then pat dry.

    15 minutes
  3. 3

    Dip each slice in beaten egg, then coat in breadcrumbs.

  4. 4

    Fry the slices in olive oil over medium heat for 2-3 minutes per side.

    medium2-3 minutes per side
  5. 5

    Layer the eggplant with marinara, mozzarella, and parmesan in a baking dish.

  6. 6

    Bake for 25-30 minutes until bubbly and golden.

    375°F25-30 minutes
  7. 7

    Garnish with basil and let rest for 5 minutes before serving.

    5 minutes