Recipe: Eggplant Parmesan 🔗

Ingredients 🔗

• 2 medium eggplants, cut into 1/2-inch slices
• 1 cup all-purpose flour
• 2 eggs, lightly beaten
• 2 cups plain bread crumbs
• 1/4 cup olive oil
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 cups marinara sauce
• 8 ounces mozzarella cheese, shredded
• 1/4 cup grated Parmesan cheese

Directions 🔗

Step 1 🔗

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.

Step 2 🔗

Place the flour in a shallow bowl. Place eggs in a separate shallow bowl. Place bread crumbs in a third shallow bowl. Dip eggplant slices first in flour to coat both sides, then dip in eggs, and finally coat with bread crumbs.

Step 3 🔗

Heat olive oil in a large skillet over medium heat. Arrange coated eggplant slices in the hot oil, and cook until golden brown on both sides, about 5 minutes per side. Remove and drain on paper towels; season with salt and pepper.

Step 4 🔗

Arrange half of the cooked eggplant slices in the bottom of the prepared baking dish; top with half of the marinara sauce and half of the mozzarella cheese. Layer remaining eggplant over mozzarella; top with remaining marinara sauce and mozzarella cheese. Sprinkle Parmesan cheese over top.

Step 5 🔗

Bake in preheated oven for 25 to 30 minutes, or until bubbly and golden brown on top. Let stand 10 minutes before serving.

Preparation, cooking time and yield 🔗

Preparation time: 20 minutes

Cooking time: 45 minutes

Yield: 8 servings