Baked Eggplant Parmesan: An Indulgent Feta Twist You’ll Love
A delicious twist on the classic eggplant parmesan with the savory addition of feta cheese, perfect for a comforting meal.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 2 medium eggplants
- 1 teaspoon salt
- 2 cups marinara sauce
- 1 cup crumbled feta cheese
- 2 cups shredded mozzarella cheese
- 1 cup all-purpose flour
- 3 large eggs
- 1 cup breadcrumbs
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 375°F (190°C).
- Slice the eggplants and sprinkle salt, allowing them to sweat for about 30 minutes, then pat dry.
- Set up a breading station with flour, beaten eggs, and breadcrumbs.
- Dip each eggplant slice in flour, then eggs, and coat with breadcrumbs.
- Heat olive oil in a pan and fry the eggplant slices until golden brown.
- In a baking dish, layer marinara sauce, fried eggplant, feta, and mozzarella, repeating layers until ingredients are used.
- Bake for 30-35 minutes until cheese is bubbly and golden.
Notes
- For extra flavor, add chopped basil between layers.
- This dish can be made ahead and reheated.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 6g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 75mg