Description
Eggplant Parmesan with Extra Cheese is a delightful vegetarian dish layered with tender eggplant, rich marinara sauce, and extra gooey cheese, perfect for any occasion.
Ingredients
- Eggplant: The star of the dish, providing a meaty texture. Choose firm, unblemished eggplants.
- Marinara Sauce: A rich sauce that adds flavor. Use store-bought or homemade; both work well.
- Mozzarella Cheese: For that gooey, melty topping. Opt for fresh mozzarella for a better taste.
- Pecorino Romano Cheese: Adds an extra nutty flavor to the dish; it can be substituted with Parmesan if necessary.
- Olive Oil: Used for frying the eggplant and enhancing flavor.
- Fresh Basil: A fragrant herb used for garnish and flavoring.
- Breadcrumbs: Adds crunch to the top layer; use seasoned breadcrumbs for extra flavor.
- Salt and Pepper: Season to taste.
Instructions
- Preheat your oven to 375°F (190°C) and prepare a baking dish by greasing it with olive oil.
- Slice the eggplants into 1/2-inch thick rounds and sprinkle both sides with salt. Let them rest on paper towels for 30 minutes to draw out moisture.
- In a frying pan, heat olive oil over medium heat. Rinse and pat dry the salted eggplant slices, then fry them until golden brown on both sides. Remove and drain on paper towels.
- In your baking dish, spread a thin layer of marinara sauce to cover the bottom. Layer fried eggplant rounds followed by marinara sauce, mozzarella, and pecorino Romano cheese. Repeat the layers until all ingredients are used, finishing with a layer of cheese on top.
- Sprinkle breadcrumbs over the top layer for added crunch and a drizzle of olive oil.
- Bake uncovered for 25-30 minutes until the cheese is bubbling and golden brown.
- Allow to cool for a few minutes, garnish with fresh basil, and serve warm!
Notes
- Choose the Right Eggplants: Look for firm eggplants with shiny skin; this ensures the best flavor and texture.
- Don’t Skip the Salting: Salting the eggplant helps draw out excess moisture which prevents a soggy casserole.
- Allow Layers to Rest: Let the assembled casserole sit for 10-15 minutes before baking. This helps the layers set and makes serving easier.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 40mg
Keywords: Eggplant, Parmesan, Vegetarian