Mouthwatering Italian Lunch – Eggplant Parmigiana
Indulge in a flavorful and easy-to-make eggplant parmigiana recipe that will bring the rich tastes of Italy to your kitchen. This mouthwatering dish combines succulent eggplant, creamy cheese, and aromatic tomato sauce over a bed of al dente pasta for a delightful culinary experience.
Allergens
Gluten, Dairy, Eggs
Ingredients
- 2 large eggplants
- 1 cup breadcrumbs
- 1 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
- 2 cups marinara sauce
- 8 oz mozzarella cheese, sliced
- Salt and pepper to taste
- 1 lb pasta, cooked according to package instructions
Instructions
- Preheat oven to 375°F (190°C). Slice the eggplants into 1/2 inch thick rounds. In a shallow dish, combine breadcrumbs and Parmesan cheese. Dip each eggplant round in water, then coat with the breadcrumb mixture. Arrange the coated eggplant slices on a parchment lined baking sheet. Bake for 15 minutes or until lightly browned. Remove from oven and let cool. In a 9x13 inch baking dish, spread a thin layer of marinara sauce. Layer the eggplant slices, marinara sauce, mozzarella cheese, and basil leaves, repeating until all ingredients are used. Top with remaining marinara sauce and Parmesan cheese. Bake for 25 minutes or until cheese is melted and bubbly. Let rest for 5 minutes before serving. Serve over cooked pasta and enjoy!
Chef’s Insight
For a more authentic flavor, use San Marzano tomatoes in the marinara sauce.
Notes
To ensure the best texture, do not overcook the eggplant slices.