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–+ servings
Modern Eggplant Parmesan

Heavenly Modern Eggplant Parmesan for Cozy Dinners

This Modern Eggplant Parmesan is a wholesome comfort food experience that balances crispy layers of eggplant with rich marinara.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Eggplant
  • 1 large Eggplant The star of this dish, provides structure and texture.
For the Coating
  • 1 Egg Acts as a binder for the breadcrumbs.
  • 1 cup Breadcrumbs Creates a crunchy exterior.
  • 1/2 cup Parmesan Cheese Adds savory depth to the breadcrumb coating.
For Cooking
  • 1/4 cup Olive Oil Used for frying eggplant slices.
For the Layers
  • 2 cups Marinara Sauce Forms a luscious layer between the eggplant and cheese.
  • 2 cups Mozzarella Cheese Melts beautifully, enhancing creaminess.
  • 1/4 cup Fresh Basil Provides a fresh garnish (optional).

Equipment

  • oven
  • skillet
  • baking dish
  • Bowls
  • cutting board

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C).
  2. Slice the eggplants into 1/4 inch rounds and sprinkle salt over them. Let sit for 30 minutes.
  3. In a bowl, crack and beat an egg. In another bowl, combine breadcrumbs and grated Parmesan.
  4. Pat eggplant slices dry, dip each in the beaten egg, then coat in breadcrumb and Parmesan mixture.
  5. Heat olive oil in a skillet and fry eggplant slices for 3-4 minutes on each side until golden.
  6. Layer marinara sauce, fried eggplant slices, and mozzarella cheese in a baking dish until all is used.
  7. Bake in the oven for 25-30 minutes until cheese is bubbly and golden.
  8. Garnish with fresh basil leaves before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 28gProtein: 14gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 6gSugar: 5gVitamin A: 1500IUVitamin C: 10mgCalcium: 250mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. For freezing, wrap tightly in plastic then aluminum foil for up to 3 months.

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