This Italian Eggplant Parmesan with Poached Eggs is a delightful twist on a classic dish. Layered with crispy eggplant, rich marinara sauce, and topped with perfectly poached eggs, it makes for an impressive yet easy dinner idea.
Perfect for those following a Mediterranean diet, this vegetarian recipe combines comfort food with fresh flavors, making it an ideal choice for a weeknight dinner or a special occasion.
Overview of Eggplant Parmesan with Poached Eggs
This Italian Eggplant Parmesan with Poached Eggs offers a delightful twist on a classic dish.
Layered with crispy eggplant and rich marinara sauce, it is topped with perfectly poached eggs, making it a standout option for any meal.
Ideal for those following a Mediterranean diet, this vegetarian recipe combines comfort food with fresh flavors, perfect for weeknight dinners or special occasions.
Ingredients for a Flavorful Dish
To create this layered masterpiece, you’ll need a selection of fresh ingredients.
Start with medium eggplants, which are sliced into rounds, and don’t forget the salt to draw out moisture.
The breading process requires all-purpose flour, beaten eggs, and breadcrumbs to achieve that crispy texture.
Marinara sauce, Parmesan, and mozzarella cheese will add richness, while fresh basil leaves provide a vibrant garnish.
Preparation Steps to Follow
Begin by preparing the eggplant.
Sprinkle salt on the slices and let them sit for about 30 minutes to draw out excess moisture.
After rinsing and patting dry, dredge each slice in flour, dip in beaten eggs, and coat with breadcrumbs for a crunchy exterior.
Next, heat olive oil in a skillet and fry the eggplant slices until golden brown on both sides.
Once fried, drain them on paper towels to remove excess oil.
Now, it’s time to layer the dish: start with marinara sauce, followed by fried eggplant, and sprinkle with cheeses. Repeat these layers until all ingredients are used, finishing with a generous layer of cheese on top.
Baking and Poaching for Perfection
Preheat your oven to 375°F (190°C) and bake the layered dish for about 25-30 minutes until the cheese is bubbly and golden.
While the dish bakes, prepare the poached eggs.
In a pot of simmering water, carefully crack the eggs and poach them for about 3-4 minutes, ensuring the whites are set while the yolks remain runny.
Serving Suggestions
Once baked, it’s time to serve this delightful dish.
Top each serving of eggplant Parmesan with a poached egg and garnish with fresh basil leaves for a pop of color.
Drizzle with additional marinara sauce if desired, enhancing the presentation and flavor.
Why This Dish is a Must-Try
This Italian Eggplant Parmesan with Poached Eggs is not just a meal; it’s a comforting experience.
With its layers of crispy eggplant, rich sauce, and creamy egg, it embodies the essence of classic Italian dishes.
Whether you’re looking for easy dinner ideas or a dish to impress guests, this baked recipe fits the bill perfectly, making it a staple in vegetarian recipes and Mediterranean diet recipes alike.
Layered Eggplant Parmesan with Poached Eggs
This dish features layers of crispy eggplant, marinara sauce, and poached eggs, creating a delicious combination of textures and flavors. The recipe takes about 1 hour from start to finish and serves 4 people.
Ingredients
- 2 medium eggplants, sliced into 1/4-inch rounds
- 1 teaspoon salt
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 2 cups breadcrumbs
- 1 cup marinara sauce
- 4 large eggs for poaching
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- Fresh basil leaves for garnish
- Olive oil for frying
Instructions
- Prepare the Eggplant: Sprinkle salt on the eggplant slices and let them sit for 30 minutes to draw out moisture. Rinse and pat dry.
- Bread the Eggplant: Dredge each slice in flour, dip in beaten eggs, and coat with breadcrumbs.
- Fry the Eggplant: In a skillet, heat olive oil over medium heat. Fry the eggplant slices until golden brown on both sides. Drain on paper towels.
- Layer the Dish: In a baking dish, spread a layer of marinara sauce, followed by a layer of fried eggplant. Sprinkle with Parmesan and mozzarella cheese. Repeat the layers until all ingredients are used, finishing with cheese on top.
- Bake: Preheat the oven to 375°F (190°C) and bake for 25-30 minutes until the cheese is bubbly and golden.
- Poach the Eggs: In a pot of simmering water, carefully crack the eggs and poach for about 3-4 minutes until the whites are set but yolks remain runny.
- Serve: Top each serving of eggplant Parmesan with a poached egg and garnish with fresh basil. Drizzle with additional marinara sauce if desired.
Cook and Prep Times
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
Nutrition Information
- Servings: 4 servings
- Calories: 350kcal
- Fat: 20g
- Protein: 15g
- Carbohydrates: 30g