Nutari
Eggplant Parmigiana
Layers of crispy fried eggplant, fresh mozzarella, and tangy tomato sauce baked until golden and bubbling.
380kcal
15gProtein
28gCarbs
24gFat
6gFibre
Ingredients
- 600g eggplant, sliced lengthwise into 8mm strips
- 500ml marinara sauce (canned or homemade)
- 250g fresh mozzarella, sliced
- 50g parmesan cheese, grated
- 150ml olive oil for frying
- 40g plain flour
- 2 eggs, beaten
- salt and black pepper to taste
- fresh basil leaves
Method
- Salt eggplant slices and let sit for 20 minutes to remove moisture, then pat dry.
- Dust eggplant with flour, dip in beaten egg, and fry in hot olive oil until golden on both sides, drain on paper towels.
- Spread thin layer of marinara sauce on bottom of a baking dish, arrange one layer of fried eggplant, add mozzarella slices and sauce, repeat layers.
- Top final layer with parmesan cheese and bake at 190°C for 25-30 minutes until cheese is melted and bubbly.
- Cool for 5 minutes, garnish with fresh basil, and serve hot.
AI-generated recipe — cook foods to safe internal temperatures and check ingredients for allergens. Nutrition is a per-serving estimate.
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