Easy Eggplant Parmesan
Ingredients
Marinara Sauce
-
28
oz
crushed tomatoes
-
2
tablespoons
olive oil
-
⅓
cup
onion
-
1
large clove
garlic
-
1
tablespoon
basil
-
½
teaspoon
sea salt
-
⅛
teaspoon
black pepper
-
1
teaspoon
sugar (optional)
Breaded Eggplant
-
1
large
eggplant
-
¾
cup
all-purpose flour
-
2
large
eggs
-
½
cup
water or milk
-
1 ½
cups
bread crumbs
Eggplant Parm
-
1 ½
cups
Marinara sauce
-
1
tablespoon
grated Romano cheese
-
1
cup
mozzarella cheese
-
1
tablespoon
Italian parsley
Instructions
- Prepare the marinara sauce by sautéing onions and garlic in olive oil, then adding crushed tomatoes, salt, pepper, basil, and sugar, and simmering.
- Set up a breading station with seasoned flour, an egg wash, and bread crumbs.
- Dredge eggplant slices in flour, dip in egg wash, and coat with bread crumbs.
- Heat oil in a skillet and fry the breaded eggplant until golden brown on both sides.
- In a baking dish, layer some marinara sauce, then the fried eggplant, more sauce, grated Romano cheese, and mozzarella cheese.
- Bake at 350°F for about 15 minutes until the cheese is melted.
- Serve with pasta.
Nutrition Facts (estimated)
Servings
3
Calories
561
Total fat
16g
Total carbohydrates
79g
Total protein
27g
Sodium
1343mg
Cholesterol
155mg
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