Description

Eggplant Parmesan (Halal) is a mouthwatering vegetarian dish that layers tender, roasted eggplant with rich marinara sauce and gooey cheese, all baked to golden perfection. This delightful recipe is perfect for impressing guests at special occasions like Mother’s Day while being simple enough for any home cook. With its harmonious blend of flavors and textures, each cheesy bite will leave everyone craving more.

Ingredients

Scale

2 medium eggplants (sliced into ½-inch rounds)
4 cups marinara sauce
2 cups fresh mozzarella cheese (shredded)
1 cup grated Parmesan cheese
1 cup fresh basil leaves
3 tbsp olive oil
Salt and pepper to taste

Instructions

Preheat the oven to 375°F (190°C).
Sprinkle salt on both sides of the eggplant slices and let sit for 30 minutes to draw out moisture.
Rinse the eggplants under cool water and pat dry with paper towels.
Arrange eggplant slices on a baking sheet, brush with olive oil, and roast for about 20 minutes until tender.
In a baking dish, layer marinara sauce, roasted eggplant, mozzarella, and Parmesan. Repeat layers until all ingredients are used, finishing with cheese on top.
Cover with foil and bake for 25 minutes; then remove the foil and bake for an additional 15 minutes until bubbly and golden brown.

Prep Time: 30 minutes
Cook Time: 40 minutes
Category: Main
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: Approximately 1 slice (150g)
Calories: 350
Sugar: 6g
Sodium: 680mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 6g
Protein: 15g
Cholesterol: 40mg

Keywords: For added flavor, consider layering sautéed mushrooms or spinach between the layers of eggplant. Leftovers can be stored in an airtight container in the fridge for up to four days.