White Eggplant Parmesan
This classic white eggplant Parmesan features crispy layers of breaded eggplant, gooey cheese, and rich marinara sauce, making it perfect for a comforting dinner.
Ingredients
Main ingredients
- 2 medium-sized white eggplants Sliced into ½-inch thick rounds
- 1 cup breadcrumbs For breading
- ½ cup Parmesan cheese (grated) Mixed with breadcrumbs
- 2 cups Marinara sauce For layering
- 1 cup Mozzarella cheese (shredded) For topping
- 2 Eggs (beaten) For egg wash
- 2 tablespoons Olive oil For frying
- To taste Salt and pepper For seasoning
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Slice the white eggplants into ½-inch thick rounds.
- In one bowl, whisk the eggs. In another, mix breadcrumbs with Parmesan cheese.
- Dip each eggplant slice into the beaten eggs, then coat in the breadcrumb mixture.
- Heat olive oil in a skillet over medium heat and fry the slices until golden brown, about 2 minutes per side.
Assembly and Baking
- In a baking dish, spread a layer of marinara sauce, then add a layer of eggplant slices. Top with mozzarella cheese.
- Repeat the layers until all ingredients are used, finishing with mozzarella.
- Bake for 20-25 minutes until bubbly and golden on top. Serve hot and enjoy!
Notes
This recipe is a classic comfort dish that can be customized with your favorite herbs or additional vegetables as layers.