Eggplant Parmigiana
Yields
4 ServingsPrep Time
10 MinutesCook Time
45 MinutesTotal Time
55 MinutesIngredients
- 2 medium eggplants, sliced into 1/2-inch-thick rounds
- 1 cup all-purpose flour
- 4 tsp Dash™ Italian Medley Seasoning Blend (Divided)
- 2 large eggs, beaten
- 1 cup breadcrumbs
- ¼ cup Olive oil
- 2 cups marinara sauce, low sodium
- 2 cups mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
Channel your inner Italian with this eggplant parmigiana recipe. The combination of classic Italian ingredients with Dash™ Italian Medley Seasoning Blend makes this this dish a definite dinnertime go-to.
Directions
- Preheat the oven 375°F.
- Slice the eggplants into 1/2-inch-thick rounds. Pat them dry with a clean towel.
- In one bowl, combine flour with 1 tsp Dash™ Italian Medley Seasoning. In a second bowl, beat the eggs. In a third bowl, mix breadcrumbs with 1 tsp Dash™ Italian Medley Seasoning.
- Dredge each eggplant slice in the flour, then dip it in the egg, and finally coat it with the seasoned breadcrumbs.
- Heat a pan over medium heat with olive oil. Fry the eggplant slices in batches, about 2-3 minutes per side, until golden brown. Drain on paper towels.
- In a baking dish, spread a thin layer of marinara sauce followed by a layer of cooked eggplant slices, and sprinkle mozzarella and Parmesan cheese on top of the eggplant. Repeating until all ingredients are used, finishing with a layer the cheeses sprinkled with 2 tsp Dash™ Italian Medley Seasoning.
- Bake for 25-30 minutes, until the cheese is melted and bubbly, and slightly golden.
- Let the eggplant Parmesan rest for 5-10 minutes before serving. Enjoy with a side of pasta or a fresh salad!
Tips
- Chef’s Tip - Optionally lightly salt the slices of eggplant and let them sit for 20-30 minutes to draw out excess moisture before cooking. This will help the eggplant stay crispy and firm in the final dish!
