Cheesy Eggplant Parmesan Recipe: A Mouthwatering Delight

Ingredients

- 2 large eggplants
- 2 cups tomato sauce
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1/4 cup fresh basil, chopped
- 3 cloves garlic, minced
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup bread crumbs

Instructions

1. Preheat the oven to 375°F (190°C).
2. Slice the eggplants into 1/2-inch thick rounds.
3. Sprinkle salt on both sides of the eggplant slices and let them sit for 15 minutes to release excess moisture. Pat dry with a paper towel.
4. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Sauté the minced garlic until fragrant.
5. Add the tomato sauce to the skillet and simmer for 10 minutes to allow the flavors to meld. Season with salt and black pepper to taste.
6. In a separate skillet, heat the remaining olive oil over medium heat. Cook the eggplant slices in batches until golden brown on both sides. Transfer the cooked slices to a paper towel-lined plate to drain excess oil.
7. Spread a thin layer of tomato sauce on the bottom of a baking dish. Place a single layer of eggplant slices on top.
8. Sprinkle a generous amount of mozzarella and Parmesan cheese over the eggplant. Add a sprinkle of fresh basil.
9. Repeat the layers, finishing with a layer of cheese and basil on top.
10. Sprinkle bread crumbs evenly over the final layer to add a crispy texture.
11. Bake in the preheated oven for 25-30 minutes or until the cheese is melted and bubbly, and the top is golden brown.
12. Remove from the oven and let it cool for a few minutes before serving.

Preparation Time

PT30M
Preparation Time: 30 minutes

Cooking Time

PT30M
Cooking Time: 30 minutes

Total Time

PT60M
Total Time: 60 minutes

Type of Dish

Main Course

Keywords

Eggplant Parmesan, Cheesy Eggplant, Vegetarian Recipe, Italian Cuisine

Recipe Yield

This recipe yields 4 servings.

Calories

The total calories for this recipe are approximately 420 calories per serving.

Ingredients

- 2 large eggplants (about 800 grams)
- 480 milliliters tomato sauce
- 120 grams mozzarella cheese, shredded
- 60 grams Parmesan cheese, grated
- 15 grams fresh basil, chopped
- 3 cloves garlic, minced
- 45 milliliters olive oil
- 5 grams salt
- 2.5 grams black pepper
- 60 grams bread crumbs

Instructions

1. Preheat the oven to 190°C.
2. Slice the eggplants into 1.27-centimeter thick rounds.
3. Sprinkle salt on both sides of the eggplant slices and let them sit for 15 minutes to release excess moisture. Pat dry with a paper towel.
4. In a large skillet, heat 30 milliliters of olive oil over medium heat. Sauté the minced garlic until fragrant.
5. Add the tomato sauce to the skillet and simmer for 10 minutes to allow the flavors to meld. Season with salt and black pepper to taste.
6. In a separate skillet, heat the remaining olive oil over medium heat. Cook the eggplant slices in batches until golden brown on both sides. Transfer the cooked slices to a paper towel-lined plate to drain excess oil.
7. Spread a thin layer of tomato sauce on the bottom of a baking dish. Place a single layer of eggplant slices on top.
8. Sprinkle a generous amount of mozzarella and Parmesan cheese over the eggplant. Add a sprinkle of fresh basil.
9. Repeat the layers, finishing with a layer of cheese and basil on top.
10. Sprinkle breadcrumbs evenly over the final layer to add a crispy texture.
11. Bake in the preheated oven for 25-30 minutes or until the cheese is melted and bubbly, and the top is golden brown.
12. Remove from the oven and let it cool for a few minutes before serving.

Preparation Time

PT30M
Preparation Time: 30 minutes

Cooking Time

PT30M
Cooking Time: 30 minutes

Total Time

PT60M
Total Time: 60 minutes

Type of dish

Main Course

Keywords

Eggplant Parmesan, Cheesy Eggplant, Vegetarian Recipe, Italian Cuisine

Recipe Yield

This recipe yields 4 servings.

Calories

The total calories for this recipe are approximately 420 calories per serving.