Layers of tender eggplant, rich marinara sauce, and melted cheese come together in this Vegetarian Eggplant Parmesan—a dish that’s as hearty as it is romantic. With its comforting flavors and gooey, cheesy goodness, this Italian classic is perfect for sharing with someone special. Whether you’re planning a cozy date night or simply craving a comforting meal, this dish is sure to warm your heart and satisfy your soul.
Thank you for reading this post, don’t forget to subscribe!By Polia.blog
Published with so much love
Tested by Sofia Johnson
Prep Time:
20 mins
Cook Time:
40 mins
Total Time:
1 hour
Servings:
4
Ingredients
(Original recipe yields 4 servings)
- 2 large eggplants, sliced into 1/4-inch rounds
- Salt, for sweating the eggplant
- 1 cup all-purpose flour, for dredging
- 3 large eggs, beaten
- 2 cups Italian-seasoned breadcrumbs
- 1/2 cup grated Parmesan cheese, divided
- 1/4 cup olive oil (or more as needed)
- 3 cups marinara sauce (store-bought or homemade)
- 2 cups shredded mozzarella cheese
- 1/2 cup fresh basil leaves, chopped
- Fresh parsley or basil, for garnish
Directions
1. Prepare the Eggplant:
Sprinkle the eggplant slices with salt and let them sit for 15-20 minutes to draw out excess moisture. Pat them dry with paper towels.
2. Bread the Eggplant:
Set up a dredging station with three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with half of the Parmesan cheese. Dredge each eggplant slice in flour, dip in the egg, and coat with the breadcrumb mixture.
3. Cook the Eggplant:
Heat the olive oil in a large skillet over medium heat. Working in batches, fry the eggplant slices for 2-3 minutes on each side, or until golden brown. Transfer to a paper towel-lined plate to drain excess oil.
4. Assemble the Dish:
Preheat your oven to 375°F (190°C). In a baking dish, spread a thin layer of marinara sauce. Layer half of the eggplant slices on top, followed by more marinara sauce, half of the mozzarella cheese, and a sprinkle of fresh basil. Repeat the layers, finishing with a generous topping of mozzarella and the remaining Parmesan cheese.
5. Bake:
Bake for 25-30 minutes, or until the cheese is bubbly and golden brown. Let it cool for 5 minutes before serving.
6. Garnish and Serve:
Sprinkle with fresh parsley or basil for a pop of color and freshness. Serve hot with a side of crusty bread or a simple green salad.
Serving Suggestions
- Pair with a glass of red wine, such as Chianti or Sangiovese, to complement the rich flavors.
- Serve with garlic bread or a side of spaghetti for a complete Italian feast.
- Add a light arugula salad with a lemon vinaigrette to balance the richness of the dish.
Storage and Reheating Tips
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm in the oven at 350°F (175°C) until heated through, or microwave individual portions for a quick meal.
Why This Recipe Works for a Romantic Dinner
- Comforting and Shareable: The layers of eggplant, sauce, and cheese create a dish that’s perfect for sharing, making it ideal for a cozy night in.
- Rich and Satisfying: The combination of crispy eggplant, tangy marinara, and melted cheese is irresistibly comforting.
- Elegant Yet Approachable: While it feels special, this dish is easy to make and doesn’t require fancy techniques.
Nutrition Facts (Per Serving)
(Approximate values)
- Calories: 450
- Protein: 18g
- Carbohydrates: 40g
- Fat: 24g
- Fiber: 8g
- Sugar: 10g
Final Thoughts
This Vegetarian Eggplant Parmesan is the ultimate romantic comfort food—hearty, cheesy, and full of flavor. With its layers of crispy eggplant, tangy marinara, and melted cheese, it’s a dish that’s sure to bring you closer together and make any evening unforgettable.
Tried this recipe? Share your thoughts in the comments below or tag us on social media!
