Pastrami and Eggplant Parmesan
A unique twist on the classic Eggplant Parmesan, this recipe incorporates savory pastrami for an extra layer of flavor.
Ingredients - Serves 4
- Basil - For garnish
- Parmesan cheese - 1/2 cup, grated
- Mozzarella cheese - 2 cups, shredded
- Marinara sauce - 2 cups
- Olive oil - For frying
- Breadcrumbs - 2 cups
- Eggs - 2, beaten
- Flour - 1 cup
- Salt and pepper - To taste
- Pastrami - 8 slices
- Eggplant - 1 large, sliced into 1/2 inch rounds
Let's Get Started
- Preheat your oven to 375°F.
- Season the eggplant slices with salt and pepper, then dredge them in flour, dip in the beaten eggs, and coat in breadcrumbs.
- Heat the olive oil in a large skillet over medium heat. Fry the eggplant slices until golden brown on both sides, then drain on paper towels.
- In a baking dish, spread a layer of marinara sauce. Arrange half of the eggplant slices over the sauce, then layer with half of the pastrami, mozzarella, and Parmesan.
- Repeat the layers with the remaining ingredients, ending with a layer of cheese.
- Bake for 25-30 minutes, or until the cheese is melted and bubbly.
- Garnish with fresh basil before serving.
Dietary Info
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Calories: 550
- Fat: 30g
- Carbs: 40g
- Protein: 35g
- Sodium: 1500mg
- Sugar: 10g
