Italian Eggplant Parmigiana
Italian Eggplant Parmigiana is a beloved Italian classic that layers tender roasted eggplant with rich marinara sauce and gooey melted cheese. This comforting dish not only delights the taste buds but also brings friends and family together around the table. Perfect for cozy dinners or special occasions, each bite offers a harmonious blend of flavors and textures that will impress anyone.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves 8
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 2 medium eggplants (about 1 lb total)
- 3 cups marinara sauce
- 16 oz fresh mozzarella cheese
- 1 cup grated Parmesan cheese
- 1/4 cup fresh basil leaves
- 3 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Slice the eggplants into half-inch rounds, sprinkle with salt, and let sit for 30 minutes to draw out moisture.
- Rinse the eggplants under cold water and pat dry with paper towels.
- Preheat oven to 425°F (220°C). Arrange eggplant slices on a lined baking sheet, brush with olive oil, and roast for 25-30 minutes until golden.
- In a baking dish, layer marinara sauce, roasted eggplant slices, mozzarella cheese, and Parmesan cheese. Repeat layers until ingredients are used up.
- Cover with aluminum foil and bake for 30 minutes; uncover and bake for an additional 15 minutes until bubbly.
- Let cool slightly before serving; garnish with fresh basil.
Nutrition
- Serving Size: Approximately 230g
- Calories: 320
- Sugar: 8g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 50mg