Description
Indulge in this delectable Eggplant Parmesan, made with halal cheese and no wine. A comforting dish that everyone will love, perfect for any occasion.
Ingredients
Scale
- 2 medium eggplants
- 2 cups marinara sauce
- 2 cups halal mozzarella cheese (shredded)
- 1 cup breadcrumbs
- 3 tablespoons extra virgin olive oil
- Fresh basil leaves (for garnish)
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Slice the eggplants into ½-inch thick rounds, sprinkle with salt, and let sit for 30 minutes to draw out moisture.
- Rinse the eggplant slices under cold water and pat dry.
- In a baking dish, layer marinara sauce at the bottom, followed by eggplant slices, more sauce, and a generous handful of halal cheese. Repeat layers until all ingredients are used up, finishing with marinara sauce topped with cheese.
- Bake for 30-35 minutes or until bubbly and golden brown.
- Let cool slightly before garnishing with fresh basil leaves. Serve warm.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 piece (150g)
- Calories: 320
- Sugar: 6g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 30mg