Layered Eggplant Parmesan Vegetarian
Dive into layers of flavor with this decadent Layered Eggplant Parmesan Vegetarian recipe, a hearty and satisfying twist on a classic Italian dish. Crispy, golden-breaded eggplant slices are nestled between rich marinara sauce, gooey mozzarella, and fragrant fresh basil, creating a mouthwatering combination that's perfect for vegetarians and indulgent enough for everyone to enjoy. With its crunchy, cheesy top layer and robust seasoning of Parmesan and Italian herbs, this baked casserole is an aromatic, comfort-food masterpiece. Ready in just over an hour, it's an ideal centerpiece for weeknight dinners or special gatherings. Serve it with a side of garlic bread or a crisp green salad, and savor the irresistible blend of textures and flavors.
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Recipe Information
Ingredients
- 2 large Eggplant
- 1 tablespoon Salt
- 1 cup All-purpose flour
- 3 large Eggs
- 2 cups Breadcrumbs
- 1 cup Grated Parmesan cheese
- 1 teaspoon Dried Italian seasoning
- 0.5 cup Olive oil
- 4 cups Marinara sauce
- 2 cups Shredded mozzarella cheese
- 10 leaves Fresh basil leaves
- 0.5 teaspoon Black pepper
Instructions
Slice the eggplants into 1/2-inch thick rounds and lay them on a baking sheet lined with paper towels. Sprinkle both sides with the tablespoon of salt. Let sit for 30 minutes to draw out excess moisture, then pat dry with clean paper towels.
Preheat your oven to 375°F (190°C) and prepare a large baking dish by lightly oiling the bottom.
Prepare a breading station with three shallow dishes: one with the flour, one with beaten eggs, and one with a mixture of breadcrumbs, Parmesan cheese, Italian seasoning, and black pepper.
Dip each eggplant slice first into the flour, then the eggs, and finally into the breadcrumb mixture, pressing gently to coat evenly.
Heat the olive oil in a large skillet over medium heat. Fry the breaded eggplant slices in batches, 2-3 minutes per side, until golden brown and crispy. Transfer to a plate lined with paper towels to drain any excess oil.
Spread 1 cup of marinara sauce evenly in the bottom of the prepared baking dish. Arrange a single layer of fried eggplant slices on top of the sauce.
Sprinkle 1/3 of the mozzarella cheese over the eggplant, followed by a few basil leaves. Repeat layering: marinara sauce, eggplant, cheese, and basil until all ingredients are used, finishing with a generous layer of cheese on top.
Cover the dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
Let the dish rest for 10 minutes before serving. Garnish with freshly torn basil leaves if desired.
Nutrition Facts
Calories |
4172 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 228.8 g | 293% | |
| Saturated Fat | 71.1 g | 356% | |
| Polyunsaturated Fat | 11.6 g | ||
| Cholesterol | 799 mg | 266% | |
| Sodium | 16289 mg | 708% | |
| Total Carbohydrate | 374.1 g | 136% | |
| Dietary Fiber | 57.7 g | 206% | |
| Total Sugars | 80.4 g | ||
| Protein | 170.5 g | 341% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 2918 mg | 224% | |
| Iron | 23.8 mg | 132% | |
| Potassium | 3330 mg | 71% | |
*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.
