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italianutama· 4 servings

≈1001 kkal · P 15.6g · L 19.7g · KH 190.3g (per recipe, TKPI estimate)

Eggplant Parmesan

MBG-eligible

Eggplant Parmesan
Photo: Famartin, CC BY-SA 4.0 · wikimedia-commons

Ingredients

  • 2 large eggplants
  • 1 cup all-purpose flour
  • 2 eggs
  • 1 cup breadcrumbs
  • 2 cups marinara sauce
  • 1 cup grated Parmesan cheese
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp dried oregano
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder

Instructions

  1. 1Preheat the oven to 400°F (200°C).
  2. 2Slice the eggplants into 1/2-inch rounds.
  3. 3Salt the eggplant slices and let them sit for 30 minutes to draw out excess moisture. Rinse and pat dry.
  4. 4In a shallow dish, whisk together the flour, eggs, salt, black pepper, oregano, garlic powder, and onion powder.
  5. 5Dredge each eggplant slice in the flour mixture, then coat with breadcrumbs.
  6. 6Heat the olive oil in a large oven-safe skillet over medium heat. Add the breaded eggplant slices and cook until golden brown, about 2-3 minutes per side.
  7. 7Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the eggplant is tender and golden brown.
  8. 8Remove the skillet from the oven and spoon the marinara sauce over the eggplant slices. Sprinkle with grated Parmesan cheese.
  9. 9Return the skillet to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
  10. 10Let the dish rest for 5 minutes before serving.

Source: llm-generated