Description
A classic and comforting Italian dish, Eggplant Parmesan features layers of crispy breaded eggplant, marinara sauce, and gooey cheese, baked to perfection. This vegetarian recipe is a crowd-pleaser and a great way to enjoy eggplant!
Ingredients
Scale
Eggplant:
- 2 medium eggplants (sliced into ½-inch rounds)
- 1 tablespoon salt (for sweating eggplant)
Breading:
- 2 cups Italian-style breadcrumbs
- ½ cup grated Parmesan cheese
- 2 teaspoons dried Italian seasoning
- 2 large eggs
- ½ cup all-purpose flour
Assembly:
- 3 cups marinara sauce (store-bought or homemade)
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese (for topping)
- fresh basil for garnish (optional)
- olive oil or cooking spray for baking
Instructions
- Prepare the Eggplant: Place the eggplant slices on a paper towel–lined tray, sprinkle with salt, let sit, pat dry.
- Bread the Eggplant: Create a dredging station with flour, eggs, and breadcrumb mixture. Dredge the eggplant slices and bake until golden and crisp.
- Assemble the Dish: Layer marinara sauce, eggplant, mozzarella, and Parmesan in a baking dish. Bake until bubbly and golden. Let rest before serving, garnish with basil.
Notes
- Sweating the eggplant removes bitterness and excess moisture.
- For a shortcut, use store-bought breaded eggplant cutlets.
- Serve with pasta or a simple green salad.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 8g
- Sodium: 730mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 85mg
