Eggplant Parmesan
💡Chef's Note
“Discover how to make the perfect Eggplant Parmesan. This Mediterranean classic is part of our lunch collection and is sure to impress your family and friends with its delicious flavors.”
Ingredients
breadcrumbs4 servings
eggplants2 large
eggs4
parsley4 servings
garlic clove1
olive oil / sunflower3 tablespoons
oregano4 servings
parmesan2 tablespoons
bell pepper4 servings
salt1 pinch
mozzarella4 servings
tomato puree500 ml
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Nutrition Facts
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Instructions
Peel the eggplants, slice them (about 1 cm thick) and season with salt.
Set aside for about 20 minutes.Rinse eggplant slices and wipe with a paper towel to absorb all the water.Prepare two bowls, one with beaten eggs (with a pinch of salt) and one with breadcrumbs mixed with Parmesan (2 tablespoons)Dip sliced eggplant in beaten eggs, then the bread crumb mixture and coat thoroughly.
Place eggplant on baking sheet.Bake at 350 degrees for 20-30 minutes or until golden brown.Marinara Sauce: In a saucepan put 3 tablespoons of olive oil and a clove of crushed garlic.
Fry it then add tomato puree, season with salt, pepper and oregano to taste and let simmer about 5-10 minutes.At the end add the chopped parsley.Top each eggplant piece with two tablespoons marinara sauce and one tablespoon mozzarella cheese.
Return to oven and bake for 8-10 minutes additional year or until cheese is melted.Serve!
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Stand Mixer
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Baking Sheet
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