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Modern Eggplant Parmesan

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A modern twist on the classic Italian dish, combining crispy eggplant, tangy marinara, and gooey cheese for a comforting meal.

Ingredients

Scale
  • 2 medium eggplants
  • 1 cup breadcrumbs
  • 1 cup grated Parmesan cheese
  • 2 cups marinara sauce
  • 2 cups shredded mozzarella cheese
  • 1 egg
  • Salt and pepper to taste
  • Olive oil for frying
  • Fresh basil for garnish (optional)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Slice the eggplants into 1/4 inch rounds and sprinkle them with salt. Let them sit for 30 minutes.
  3. Beat the egg in a shallow bowl.
  4. Combine the breadcrumbs and grated Parmesan cheese in another bowl.
  5. Pat the eggplant slices dry and dip each slice in the egg, then into the breadcrumb mixture.
  6. Heat olive oil in a skillet and fry the eggplant slices until golden brown, about 3-4 minutes per side.
  7. Spread a layer of marinara sauce in a baking dish, then layer the fried eggplant and shredded mozzarella. Repeat the layers.
  8. Bake for 25-30 minutes until cheese is bubbly and golden.
  9. Garnish with fresh basil and serve hot.

Notes

If you have leftovers, store them in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C).

Nutrition

Find it online: https://doughgirlbylea.com/modern-eggplant-parmesan/

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