I eat it for breakfast I eat it for lunch I eat it for dinner recipe
This classic Italian dish is a delicious and satisfying meal. The tender eggplant, creamy cheese, and flavorful marinara sauce come together perfectly in this baked casserole.
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Ingredients:
For the Eggplant:
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| Ingredient | Quantity |
|---|---|
| Eggplant (sliced) | 2 medium |
| Salt | To taste |
| Parmesan cheese (grated) | ½ cup |
| Italian seasoned breadcrumbs | 2 cups |
| Olive oil | For brushing |
| Eggs (beaten) | 2 |
For Layering:
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| Ingredient | Quantity |
|---|---|
| Marinara sauce | 3 cups |
| Mozzarella cheese (shredded) | 2 cups |
| Parmesan cheese (grated) | 1 cup |
| Fresh basil (chopped) | For garnish |
| Salt and pepper | To taste |
Instructions:
- Prepare the eggplant: Slice eggplant into 1/4-inch rounds. Salt both sides and let sit for 30 minutes. Blot moisture with paper towels.
- Bread and bake the eggplant: Preheat oven to 400°F. Bread eggplant slices in beaten eggs and breadcrumbs. Bake for 20-25 minutes, flipping halfway through.
- Assemble the eggplant Parmesan: Spread marinara sauce in a baking dish. Layer eggplant, marinara, mozzarella, and Parmesan. Repeat until all ingredients are used.
- Bake the eggplant Parmesan: Reduce oven temperature to 375°F. Cover with foil and bake for 20 minutes. Remove foil and bake for 10-15 minutes more, or until cheese is melted and bubbly.
- Serve and enjoy: Let cool for 10 minutes. Garnish with basil and serve.
