Description
A delightful recipe for Pan-Fried Eggplant with Mozzarella and Marinara that combines crispy pan-fried eggplant slices topped with marinara sauce and gooey mozzarella cheese, baked to perfection. A flavorful and satisfying dish that is perfect for a family dinner or a special gathering.
Ingredients
Units
Scale
Eggplant:
- 1 eggplant, sliced
Breadcrumbs:
- 1 cup Italian breadcrumbs (almond flour with Italian herbs as a substitute)
Egg Mixture:
- 1-2 eggs, mixed or egg substitute
Frying Oil:
- 1/4 cup oil for frying
Marinara Sauce:
- 1 cup marinara sauce
Mozzarella:
- 1 cup shredded mozzarella cheese or fresh slices of mozzarella
Herbs:
- Fresh and dry herbs for garnish
Olive Oil:
- 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 each slice in egg or egg substitute, then breadcrumbs. Fry in oil until light golden. Drain on paper towels.
- Preheat Oven: Preheat oven to 375°F and prepare a baking sheet.
- Assemble: Place fried eggplant on the baking sheet, top with marinara sauce, mozzarella, black pepper, herbs, and olive oil.
- Bake: Bake for 15 minutes until cheese is melted and bubbly.
- Serve: Serve hot over a seasoned salad.
Notes
- For almond flour breadcrumbs, mix almond flour with Italian herbs, garlic powder, salt, and pepper. Cornmeal can be used for a gluten-free option.
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 350 kcal
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 40mg
