Vegetarian Eggplant Parmesan - Vegetarian
Dive into the comforting, cheesy layers of our Golden Baked Eggplant Parmesan. Each bite offers a satisfying mix of textures, from the crispy panko-breaded eggplant slices to the gooey layers of melted mozzarella. The rich marinara sauce ties it all together, adding a burst of vibrant flavor that will leave your taste buds dancing.
Ingrédients
- 2 larges eggplants, sliced into rounds
- 2 cups marinara sauce
- 2 cups mozzarella cheese, shredded
- 1 cup parmesan cheese, grated
- 1 cup panko breadcrumbs
- 2 larges eggs, beaten
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh basil leaves, torn
Instructions
- Preheat your oven to 375°F (190°C).
- Lightly grease a baking sheet with the olive oil.
- Combine the panko breadcrumbs, grated parmesan cheese, dried oregano, dried basil, garlic powder, salt, and black pepper in a bowl.
- Dip each eggplant slice into the beaten eggs, then coat with the breadcrumb mixture.
- Place the coated slices on the prepared baking sheet and bake for 25 minutes, turning halfway, until golden and crispy.
- Spoon a layer of marinara sauce over the bottom of a baking dish.
- Arrange a layer of baked eggplant slices over the marinara sauce.
- Sprinkle with shredded mozzarella cheese.
- Repeat the layers, finishing with mozzarella and a sprinkle of parmesan cheese on top.
- Bake for 20 minutes, until the cheese is bubbly and melted.
- Garnish with fresh basil leaves before serving.
Nutrition (per 100g)
Serving: 100g | Calories: 420kcal | Carbohydrates: 40g | Protéines: 22g | Fat: 20g | Sucre: 10g
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