Eggplant Aubergine Almost Parmigiano
Indulge in the comforting flavors of "Eggplant Aubergine Almost Parmigiano," a deliciously light twist on the classic Italian dish that’s perfect for vegetarians and anyone craving a hearty, cheesy bake. This recipe features golden, oven-baked eggplant slices coated in a perfectly seasoned Parmesan-breadcrumb crust, layered with rich marinara sauce and gooey mozzarella cheese. It's a healthier alternative to traditional fried eggplant parmesan, packed with Italian herbs and a hint of garlic. Ready in just over an hour, this meal is easy enough for weeknights yet elegant enough for special occasions. Garnished with fresh basil, it promises a mouthwatering experience in every bite, and pairs beautifully with crusty bread or a crisp green salad.
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Recipe Information
Ingredients
- 2 medium-sized Eggplant (aubergine)
- 2 cups Breadcrumbs
- 1 cup Parmesan cheese, grated
- 1.5 cups Mozzarella cheese, shredded
- 0.5 cup All-purpose flour
- 3 large Eggs
- 2 tablespoons Milk
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Pepper
- 1 teaspoon Italian seasoning blend
- 0.5 teaspoon Garlic powder
- 2 cups Marinara sauce
- 0.25 cup Fresh basil leaves
Instructions
Preheat the oven to 400°F (200°C) and line two large baking sheets with parchment paper or lightly greased aluminum foil.
Slice the eggplants into 1/4-inch-thick rounds and sprinkle them lightly with salt on both sides. Lay the slices on paper towels and let them sit for 15 minutes to draw out bitterness. Pat them dry afterwards.
In a shallow dish, combine breadcrumbs, Parmesan cheese, Italian seasoning, garlic powder, salt, and pepper. Stir to mix well.
Place the flour in a separate shallow dish. In another dish, whisk together the eggs and milk to form an egg wash.
Dredge each eggplant slice first in the flour, then dip it into the egg wash, and finally coat it in the breadcrumb mixture. Press gently to ensure an even coating.
Arrange the breaded eggplant slices on the prepared baking sheets in a single layer. Drizzle or brush lightly with olive oil.
Bake the eggplant slices in the preheated oven for 20 minutes, flipping them halfway through, until golden and crispy on both sides.
In a 9x13-inch baking dish, spread a thin layer of marinara sauce. Arrange a single layer of baked eggplant slices on top, followed by a sprinkle of mozzarella cheese. Continue layering with sauce, eggplant, and cheese, ending with a layer of cheese on top.
Bake the assembled dish in the oven for 20 minutes or until the cheese is melted and bubbly.
Remove from the oven and let the dish cool for 5 minutes. Garnish with fresh basil leaves before serving. Serve warm with extra marinara on the side if desired.
Nutrition Facts
Calories |
2351 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.6 g | 128% | |
| Saturated Fat | 33.9 g | 169% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 693 mg | 231% | |
| Sodium | 7634 mg | 332% | |
| Total Carbohydrate | 272.1 g | 99% | |
| Dietary Fiber | 31.6 g | 113% | |
| Total Sugars | 51.0 g | ||
| Protein | 102.3 g | 205% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 1540 mg | 118% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 1847 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
