Golden Crispy Eggplant Parmesan: Quick & Easy Recipe

Easy Eggplant (Aubergine) Parmesan 🍆🧀

Overview:

This easy eggplant parmesan recipe is a delightful dish that’s not only quick to prepare but also guaranteed to please your taste buds! With a cooking time of just 30 minutes, this recipe is perfect for busy weeknights when you want something delicious and satisfying on the table without spending hours in the kitchen. Bursting with flavors and textures, it’s a favorite among families, ensuring there are never any leftovers! Plus, you can easily double the recipe to feed a larger crowd or to enjoy leftovers for another meal.

• Cook Time: 30 minutes
• Prep Time: 20 minutes
• Total Time: 50 minutes
• Yield: Serves 4

Ingredients:

• 1 large eggplant
• 1/2 cup grated parmesan cheese
• 1/8 – 1/4 cup breadcrumbs
• 1 egg, beaten
• 2 cups shredded mozzarella cheese
• 1 jar spaghetti sauce
• Salt and pepper to taste

Instructions:

1. Prepare the Eggplant:

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   • Begin by slicing the eggplant into 1/4 inch thick slices.
   • Season both sides of each slice with salt and pepper to taste.

2. Coat with Egg and Breadcrumbs:

   • In a shallow dish, beat the egg.
   • Dip each slice of eggplant into the beaten egg, ensuring it is fully coated.
   • Next, dredge the egg-coated slices in a mixture of breadcrumbs and grated parmesan cheese, ensuring each slice is evenly coated.

3. Fry the Eggplant:

   • In a skillet over medium heat, fry the coated eggplant slices until they are golden brown on both sides. This typically takes about 3-4 minutes per side.

4. Assemble the Dish:

   • Preheat your oven to 350°F (175°C).
   • Once the eggplant slices are fried, arrange them in a single layer in a baking dish.
   • Pour the spaghetti sauce over the top of the eggplant slices, ensuring they are evenly covered.
   • Sprinkle the shredded mozzarella cheese over the sauce, covering the entire dish.

5. Bake:

   • Place the baking dish in the preheated oven and bake for approximately 30 minutes, or until the cheese is melted and bubbly.

6. Serve:

   • Once baked, remove the dish from the oven and allow it to cool for a few minutes.
   • Serve the eggplant parmesan hot, preferably over angel hair pasta, and accompanied by a fresh salad.

Nutritional Information (per serving):

• Calories: 310.4
• Fat: 13.3g
  • Saturated Fat: 6g
• Cholesterol: 120mg
• Sodium: 934.8mg
• Carbohydrates: 32.7g
  • Fiber: 8g
  • Sugar: 13.3g
• Protein: 15.8g

Enjoy this delightful eggplant parmesan dish that’s not only easy to make but also incredibly flavorful and satisfying! It’s sure to become a staple in your recipe collection, perfect for both busy weeknights and special occasions.