Ingredients and Weight: - Eggplant: 3 lbs (1.4 kg) - Italian bread crumbs: 1 cup (120 ml) - Grated Parmesan cheese: 1 cup (120 ml) - Grated mozzarella cheese: 2 cups (240 ml) - Marinara sauce: 28 ounces (800 g) - Olive oil: 1/2 cup (120 ml) - Salt and pepper: to taste
Preparation Time: - 45 minutes
Cooking Time: - 45 minutes
Difficulty Level: - 2
Preparation Method Steps: 1. Preheat oven to 375°F (190°C). 2. Cut the eggplant into 1/2-inch (1.2 cm) thick slices. Salt the slices and let them rest for 30 minutes to draw out excess moisture. 3. Pat the eggplant slices dry and coat them in the bread crumbs. 4. Heat the olive oil in a large skillet over medium heat. Fry the eggplant slices in batches until golden brown on both sides. 5. In a baking dish, spread a layer of marinara sauce. Top with half of the eggplant slices, half of the Parmesan cheese, and half of the mozzarella cheese. 6. Repeat the layers. 7. Bake for 30-35 minutes, or until the cheese is melted and bubbly.
Nutritional Information: - Calories: 320 per serving - Fat: 12g - Protein: 20g - Carbohydrates: 25g - Fiber: 5g
Dish Characteristics: - Rich and flavorful - Succulent eggplant - Melty cheese - Perfect for a hearty and satisfying meal
User Comments: - "This eggplant parmesan is incredible! The eggplant is cooked to perfection and the cheese is so rich and gooey." - "This dish is a family favorite. It's easy to make and always a crowd-pleaser." - "The combination of the marinara sauce, eggplant, and cheese is simply divine."
Special Precautions and Tips: - If you don't have time to salt the eggplant slices, you can brush them with olive oil and sprinkle them with salt instead. - Use a nonstick skillet to prevent the eggplant from sticking. - Serve the eggplant parmesan with a side of crusty bread or a fresh green salad.