Description
A flavorful twist on the classic Baked Eggplant Parmesan, featuring layers of eggplant, marinara sauce, feta, and mozzarella.
Ingredients
Scale
- 1 large eggplant, sliced
- 1 teaspoon salt
- 2 large eggs, beaten
- 1/2 cup grated Parmesan cheese
- 1/2 cup crumbled feta cheese
- 1 cup marinara sauce
- 1 cup shredded mozzarella cheese
- 1/2 cup breadcrumbs
- Olive oil
Instructions
- Preheat the oven to 375°F (190°C).
- Sprinkle the eggplant with salt and let sit for 30 minutes. Rinse and pat dry.
- Dip each slice into beaten eggs, then coat with breadcrumb and Parmesan mixture.
- Place on a greased baking sheet; drizzle with olive oil and bake for 25-30 minutes.
- Layer baked eggplant, marinara, feta, and mozzarella in a baking dish. Repeat layers.
- Bake for an additional 20-25 minutes until cheese is bubbly and golden.
- Let cool before serving!
Notes
For best flavor, allow the dish to sit for a few minutes before serving. Garnish with fresh basil if desired.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 120mg