Eggplant Parmesan
Eggplant Parmesan is a classic Italian dish that is both delicious and easy to make. The eggplant is sliced, breaded, and fried, then layered with marinara sauce, mozzarella cheese, and Parmesan cheese. It is then baked until the cheese is melted and bubbly.
Eggplant Parmesan is a classic Italian dish that is both delicious and easy to make. The eggplant is sliced, breaded, and fried, then layered with marinara sauce, mozzarella cheese, and Parmesan cheese. It is then baked until the cheese is melted and bubbly.
- Carbohydrate 19.9262243299535 g
- Cholesterol 50.981123252504 mg
- Fat 13.902215337939 g
- Fiber 3.35393737751772 g
- Protein 12.5782939106748 g
- Saturated Fat 5.623014703777 g
- Serving Size 1 1 Serving (190g)
- Sodium 749.472314927695 mg
- Sugar 16.5722869524358 g
- Trans Fat 0.80967210234642 g
- Calories 256 calories
Step-by-step
Eggplant Parmesan is one of those dishes that I always order at Italian restaurants, but I never thought to make it at home. I mean, how hard could it be, right? Turns out, it's not that hard at all! And it's way better than anything you'll get at a restaurant.
The key to a good Eggplant Parmesan is to use fresh, high-quality ingredients. The eggplant should be ripe but not too soft, and the sauce should be homemade, if possible. I also like to use a combination of mozzarella and Parmesan cheeses, for the best flavor.
Once you have your ingredients, the rest is easy. Just slice the eggplant, bread it, and fry it until it's golden brown. Then, layer it with the sauce, cheese, and basil in a baking dish and bake it until it's bubbly and hot. Serve with a side of crusty bread and a glass of your favorite wine, and enjoy!
