Description
Enjoy a delicious and satisfying dish with this recipe for Pan-Fried Eggplant with Mozzarella and Marinara. Crispy pan-fried eggplant slices topped with marinara sauce, melted mozzarella, and a blend of herbs, creating a flavorful and comforting meal.
Ingredients
Units
Scale
Eggplant:
- 1 eggplant, sliced
Breadcrumbs:
- 1 cup Italian breadcrumbs (almond flour with Italian herbs as a sub)
Egg Mixture:
- 1–2 eggs, mixed or egg sub
Frying:
- 1/4 cup of oil for frying
Assembly:
- 1 cup marinara sauce
- 1 cup shredded mozzarella cheese, or fresh slices of mozzarella
- Fresh and dry herbs for garnish
- A drizzle of olive oil
Instructions
- Prepare Eggplant: Slice eggplant into 1/4 inch thick slices and soak in salted water for 15 minutes to enhance flavor and remove bitterness. Pat dry with a paper towel.
- Fry Eggplant: Dip eggplant slices in egg mixture and breadcrumbs, then fry in oil until lightly golden. Drain on paper towels.
- Assemble and Bake: Preheat oven, place fried eggplant on a baking sheet, top with marinara, mozzarella, herbs, and olive oil. Bake at 375°F for 15 minutes until cheese melts.
- Serve: Enjoy over a seasoned salad immediately.
Notes
- For almond flour breadcrumbs, mix almond flour with Italian herbs, garlic powder, salt, and pepper.
- For a gluten-free option, cornmeal can be used.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 60mg
