Vegetarian Eggplant Parmigiana

Ingredients

The main difference in this vegetarian adaptation is the substitution of chicken with eggplant. By using eggplant as the base, we create a meaty texture and enhance the flavors with a variety of herbs and spices. This version is perfect for those seeking a vegetarian alternative to the traditional Chicken Parmigiana. We alse have the original recipe for Chicken Parmigiana, so you can check it out.

• 2 large eggplants (about 1 kg / 2.2 lbs) 2 large eggplants (about 1 kg / 2.2 lbs)
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 4 large eggs, beaten 4 large eggs, beaten
• 2 cups (200g) breadcrumbs 2 cups (200g) breadcrumbs
• 1 cup (100g) grated Parmesan cheese 1 cup (100g) grated Parmesan cheese
• 2 cups (500ml) marinara sauce 2 cups (500ml) marinara sauce
• 2 cups (200g) shredded mozzarella cheese 2 cups (200g) shredded mozzarella cheese
• Fresh basil leaves, for garnish Fresh basil leaves, for garnish
• Salt and pepper to taste Salt and pepper to taste
• Olive oil for frying Olive oil for frying

Nutrition

• Calories: 380 kcal / 1590 kJ
• Fat: 18g (Saturated Fat: 8g)
• Carbohydrates: 38g (Sugar: 10g)
• Protein: 18g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Slice the eggplants into 1 cm (0.4 inch) thick rounds. Sprinkle salt on both sides of the slices and let them sit for 15 minutes to remove excess moisture. Pat dry with a paper towel.
3. 3.
   Set up a breading station with three shallow bowls. Place flour in the first bowl, beaten eggs in the second bowl, and breadcrumbs mixed with grated Parmesan cheese in the third bowl.
4. 4.
   Dip each eggplant slice into the flour, then the beaten eggs, and finally coat it with the breadcrumb mixture. Press gently to ensure the breadcrumbs adhere well.
5. 5.
   Heat olive oil in a large skillet over medium heat. Fry the breaded eggplant slices in batches until golden brown on both sides. Transfer to a paper towel-lined plate to remove excess oil.
6. 6.
   Spread a thin layer of marinara sauce on the bottom of a baking dish. Arrange a layer of fried eggplant slices on top, followed by another layer of marinara sauce and shredded mozzarella cheese. Repeat the layers until all the ingredients are used, finishing with a layer of marinara sauce and mozzarella cheese on top.
7. 7.
   Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
8. 8.
   Remove from the oven and let it cool for a few minutes. Garnish with fresh basil leaves before serving.

Treat your ingredients with care...

• Eggplant — Salting the eggplant slices helps remove excess moisture and improves the texture of the dish.
• Marinara sauce — Use a high-quality store-bought marinara sauce or make your own for the best flavor.
• Mozzarella cheese — For a gooey and melty texture, use fresh mozzarella or low-moisture mozzarella.

Tips & Tricks

• To make the dish healthier, you can bake the breaded eggplant slices instead of frying them.
• Customize the flavors by adding herbs like oregano, thyme, or basil to the breadcrumb mixture.
• Serve the Eggplant Parmigiana with a side of spaghetti or a fresh green salad for a complete meal.
• Leftovers can be refrigerated and reheated the next day for a delicious lunch or dinner.
• Feel free to experiment with different types of cheese, such as provolone or fontina, for a unique twist.

Serving advice

Serve the Vegetarian Eggplant Parmigiana hot, straight from the oven. Garnish with fresh basil leaves for a pop of color and added freshness. Pair it with a side of garlic bread or a simple arugula salad to complete the meal.

Presentation advice

For an appealing presentation, stack the layers of Eggplant Parmigiana neatly on a plate. Drizzle some extra marinara sauce on top and sprinkle with grated Parmesan cheese. Garnish with a sprig of fresh basil for an elegant touch.