Description
Delicious and comforting, this Eggplant Parmesan recipe is a classic Italian dish that’s perfect for a satisfying vegetarian meal. Crispy breaded eggplant slices are layered with marinara sauce and gooey melted cheese, creating a hearty and flavorful dish that everyone will love.
Ingredients
Scale
Eggplant Parmesan:
- 2 medium eggplants, sliced into 1/2-inch rounds
- 1 tablespoon salt (for sweating eggplant)
- 2 cups Italian-style breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 large eggs, beaten
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese (for topping)
- 1/4 cup olive oil (for frying)
- Fresh basil leaves for garnish (optional)
Instructions
- Sweat the Eggplant: Lay the eggplant slices on paper towels, sprinkle with salt, and let sit for 30 minutes. Pat dry.
- Preheat the Oven: Preheat to 375°F (190°C).
- Breadcrumb Coating: Combine breadcrumbs and Parmesan. Dip eggplant in eggs, then coat with breadcrumbs.
- Fry Eggplant: Fry slices in olive oil until golden brown.
- Layering: In a baking dish, layer marinara, eggplant, sauce, mozzarella, and Parmesan. Repeat layers.
- Bake: Bake for 25-30 minutes until bubbly and golden.
- Rest and Serve: Let rest for 5-10 minutes before serving. Garnish with basil.
Notes
- For a lighter version, bake the breaded eggplant slices at 400°F (200°C) for 20 minutes instead of frying.
- Use homemade or store-bought marinara based on preference.
- Prep Time: 40 minutes (includes sweating time)
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 7g
- Sodium: 780mg
- Fat: 23g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 70mg
