Eggplant Parmesan
The vegetarian counterpart — silky roasted eggplant, marinara, and cheese.
⏱ 25 min prep · 40 min cookServes 4540 cal · 22g proteinvegetariancomfort
Ingredients
- 2 count eggplant
- 120 g panko breadcrumbs
- 80 g parmesan
- 3 count eggs
- 500 ml marinara sauce
- 200 g mozzarella
- 0.5 bunch basil
- 60 ml olive oil
- 1 tsp salt
Instructions
- 1
Salt eggplant rounds 15 minutes; pat dry.
- 2
Bread in egg then panko-parmesan; bake oiled at 220°C / 425°F until golden, 20 minutes.
- 3
Layer with marinara and mozzarella; bake 20 more minutes.
- 4
Rest 10 minutes; finish with basil.
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