Description
Enjoy a delightful dish of Pan-Fried Eggplant with Mozzarella and Marinara, a flavorful and satisfying meal that’s perfect for any occasion. Crispy pan-fried eggplant slices topped with marinara sauce, gooey mozzarella cheese, and a sprinkle of herbs, baked to perfection. Serve over a bed of seasoned salad for a complete and delicious meal.
Ingredients
Units
Scale
Eggplant:
- 1 eggplant, sliced (you may peel it if you wish)
Breadcrumbs:
- 1 cup Italian breadcrumbs (almond flour with Italian herbs as a sub)
Egg Mixture:
- 1–2 eggs, mixed or egg sub
Oil for Frying:
- 1/4 cup of oil for frying
Marinara and Cheese:
- 1 cup marinara sauce
- 1 cup shredded mozzarella cheese, or fresh slices of mozzarella
Garnish:
- Fresh and dry herbs for garnish
- A drizzle of olive oil
Instructions
- Prepare Eggplant: Slice eggplant into 1/4 inch thick slices, soak in salted water for 15 minutes, then dry with paper towels.
- Fry Eggplant: Dip eggplant slices in egg, then breadcrumbs. Fry in oil until golden brown. Drain on paper towels.
- Assemble: Preheat oven. Place fried eggplant on a baking sheet, top with marinara, cheese, herbs, and olive oil.
- Bake: Bake at 375°F for 15 minutes or until cheese is melted and bubbly.
- Serve: Enjoy over seasoned salad.
Notes
- For almond flour breadcrumbs: Mix 1 cup almond flour with Italian herbs, garlic powder, salt, and pepper.
- Gluten-free option: Use cornmeal instead of breadcrumbs.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 70mg
