Gourmet Bread Eggplant Parmesan
Gourmet Bread Eggplant Parmesan is a delightful twist on the classic Italian dish, offering layers of crispy breaded eggplant, rich marinara sauce, and gooey cheese. This comforting recipe impresses with its stunning presentation and an explosion of flavors that transport you straight to Italy. Whether for cozy dinners or festive gatherings, this easy-to-make dish is sure to be a crowd-pleaser.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 20 minutes
- Yield: Serves 8
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 2 medium eggplants (about 1 lb total)
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1.5 cups panko breadcrumbs
- 3 cups marinara sauce
- 2 cups fresh mozzarella cheese, shredded
- 0.5 cup grated Parmesan cheese
- 0.25 cup fresh basil, chopped
- 3 tbsp olive oil
- Salt to taste
Instructions
- 1. Preheat your oven to 400°F (200°C). Slice eggplants into half-inch rounds and sprinkle with salt; let sit for 30 minutes.
- 2. Rinse and pat dry the eggplant slices. Set up a breading station: coat each slice in flour, dip in beaten eggs, then coat with panko breadcrumbs. Place on a parchment-lined baking sheet.
- 3. Drizzle olive oil over the breaded eggplant and bake for about 25 minutes until golden brown.
- 4. In a baking dish, layer marinara sauce, half of the baked eggplants, half of the mozzarella, and half of the Parmesan. Repeat layers.
- 5. Top with remaining marinara and cheese; bake at 375°F (190°C) for another 20-25 minutes until bubbly.
- 6. Allow to rest for 10 minutes before serving; garnish with fresh basil.
Nutrition
- Serving Size: 1 slice (150g)
- Calories: 330
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 80mg
Keywords: - For added flavor, mix sautéed mushrooms or spinach between layers. - Experiment with different cheeses like provolone or goat cheese for unique variations. - Leftovers can be stored in an airtight container in the fridge for up to three days; reheat in the oven to maintain crispiness.