Introducing our Golden Eggplant Parmesan Towers—a visual and culinary delight! Each crispy, breaded layer of eggplant is generously topped with marinara sauce, melted mozzarella, and fresh basil, creating a symphony of flavors in every bite. Perfect for a family dinner or a feast with friends, this vegetarian dish is not only quick to prepare but also packed with wholesome ingredients. Ready in just an hour, it's the ideal way to enjoy a comforting and delicious meal without spending all day in the kitchen.
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- 2 medium eggplants, sliced into 1/2-inch rounds
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup olive oil
Instructions
- Preheat oven to 400°F (200°C).
- Line a baking sheet with parchment paper and lightly oil it.
- Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs, grated Parmesan, oregano, garlic powder, salt, and pepper.
- Dredge each eggplant slice in flour, dip into the beaten eggs, then coat with the breadcrumb mixture.
- Place the breaded eggplant slices onto the prepared baking sheet. Drizzle with olive oil.
- Bake in the preheated oven for 20-25 minutes, flipping halfway through, until golden and crispy.
- Reduce oven temperature to 350°F (175°C).
- Spread 1/4 cup of marinara sauce on the bottom of a baking dish. Layer with a few eggplant slices, marinara sauce, mozzarella cheese, and fresh basil. Repeat the layers, finishing with mozzarella cheese on top.
- Bake in the oven for 15-20 minutes, until the cheese is bubbly and golden.
- Remove from the oven and let cool for a few minutes before serving.
Nutrition
Serving: 100g | Calories: 400kcal | Carbohydrates: 45g | Protéines: 18g | Fat: 18g | Sucre: 10g