Description
Crispy Eggplant Parmesan Rounds bring Italian comfort straight to your plate, layering golden-brown eggplant with rich marinara and melted cheeses. Cheese lovers and veggie enthusiasts will savor each bite of this classic Mediterranean-inspired dish that delivers pure culinary satisfaction.
Ingredients
Scale
Main Ingredients:
- 2 eggplants (medium), sliced into 1/2-inch rounds
- 1 1/2 cups mozzarella cheese, shredded
- 1 cup marinara sauce
Cheese and Seasoning:
- 1/4 cup Parmesan cheese, grated
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt, to taste
- Pepper, to taste
Cooking Ingredient:
- 2 tablespoons olive oil
Garnish:
- Fresh basil (optional)
Instructions
- Prepare the oven environment by heating to 400F (200C) and lining a baking sheet with parchment paper to create a non-stick surface.
- Carefully slice eggplant into uniform rounds, ensuring consistent thickness for even cooking.
- Arrange eggplant slices in a single layer on the prepared baking sheet, allowing space between each piece for proper roasting.
- Generously coat both sides of each eggplant round with olive oil using a pastry brush, creating a light and even layer.
- Season the oiled eggplant with a balanced blend of salt, pepper, dried oregano, and dried basil, massaging the spices gently to ensure complete coverage.
- Roast the seasoned eggplant in the preheated oven for approximately 20 minutes, until the slices become tender and develop a golden-brown exterior.
- Carefully remove the baking sheet from the oven and distribute marinara sauce across each eggplant slice, spreading it evenly to the edges.
- Sprinkle a generous layer of shredded mozzarella and grated Parmesan cheese over the sauced eggplant rounds, creating a rich and flavorful topping.
- Return the baking sheet to the oven and continue cooking for an additional 10-15 minutes, allowing the cheese to melt completely and turn slightly golden and bubbly.
- Extract the baked eggplant rounds from the oven and optionally garnish with fresh basil leaves for an aromatic finishing touch.
- Serve immediately while warm, presenting as an elegant side dish or satisfying vegetarian main course.
Notes
- Slice eggplant uniformly to ensure even cooking and crispy texture, using a sharp knife or mandoline for consistent thickness.
- Pat eggplant slices dry with paper towels before seasoning to remove excess moisture and prevent soggy rounds.
- Experiment with different cheese blends like provolone or ricotta for unique flavor variations and creamy textures.
- Consider using gluten-free breadcrumbs or almond flour for a low-carb alternative if following specific dietary restrictions.
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 309 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 21 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 6 g
- Protein: 18 g
- Cholesterol: 50 mg