Sautéed Eggplant Parmesan
Sautéed Eggplant Parmesan is a delicious vegetarian dish that brings comfort food to a new level. Layers of tender sautéed eggplant, rich marinara sauce, and gooey mozzarella cheese create an irresistible meal that’s perfect for family gatherings or entertaining guests. Finished with a crispy parmesan crust and fresh basil garnish, this recipe is not only heartwarming but also easy to customize. Experience the nostalgic flavors of this classic Italian dish with every mouthwatering bite.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves 6
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 2 medium eggplants (about 1.5 lbs), sliced into 1/2-inch rounds
- 4 tablespoons olive oil
- 2 cups marinara sauce
- 3 cups shredded mozzarella cheese
- 1 cup grated parmesan cheese
- Fresh basil leaves for garnish
- Salt for salting the eggplant
Instructions
- Prepare the eggplant by slicing it into rounds, sprinkling salt over them, and letting sit for 30 minutes to draw out moisture.
- In a skillet over medium heat, heat olive oil. Sauté salted eggplant slices in batches until golden brown on both sides (about 3-4 minutes per side). Remove and place on paper towels.
- In a baking dish, layer marinara sauce, sautéed eggplant, and half the mozzarella cheese. Repeat layers until all ingredients are used.
- Top with grated parmesan cheese and bake in a preheated oven at 375°F (190°C) covered with foil for 25 minutes; uncover and bake for an additional 10 minutes until golden brown.
- Let cool slightly before serving; garnish with fresh basil.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 14g
- Cholesterol: 35mg