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Parmigiana

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A classic Italian dish made with layers of eggplant, marinara sauce, and cheese.

Ingredients

Scale
  • 2 large eggplants
  • 4 cups marinara sauce
  • 2 cups shredded mozzarella cheese
  • 1 cup grated Parmesan cheese
  • 2 eggs
  • 1 cup breadcrumbs
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Slice the eggplants and sprinkle with salt. Let them sit for 30 minutes, then rinse and pat dry.
  3. Dip eggplant slices in beaten eggs, then coat with breadcrumbs.
  4. Fry the eggplant slices in a pan until golden brown.
  5. In a baking dish, layer marinara sauce, fried eggplant, mozzarella, and Parmesan. Repeat layers.
  6. Top with remaining marinara sauce and cheeses.
  7. Bake for 30 to 35 minutes until bubbly and golden.
  8. Let it cool for a few minutes before serving.

Notes

  • For a vegetarian option, ensure the marinara sauce is meat-free.
  • Serve with a side of pasta or salad for a complete meal.

Nutrition

Find it online: https://michaelskueche.de/parmigiana-recipe/