Description
Eggplant parmesan is a classic Italian dish made with breaded and fried eggplant slices layered with cheese and tomato sauce, then baked to perfection.
Ingredients
Scale
- 2 large eggplants, sliced into 1/2-inch rounds
- 1 cup all-purpose flour
- 3 large eggs, beaten
- 2 cups breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 2 cups marinara sauce
- 1/4 cup olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp dried basil
Instructions
- Preheat oven to 375°F (190°C).
- Season eggplant slices with salt and let sit for 15 minutes to remove excess moisture. Pat dry.
- Set up a breading station: flour in one bowl, beaten eggs in another, and breadcrumbs mixed with Parmesan in a third.
- Dredge each eggplant slice in flour, dip in egg, then coat with breadcrumb mixture.
- Heat olive oil in a pan over medium heat. Fry eggplant slices until golden brown, about 2-3 minutes per side. Drain on paper towels.
- In a baking dish, spread a thin layer of marinara sauce. Arrange a layer of fried eggplant, top with more sauce and mozzarella. Repeat layers.
- Bake for 20-25 minutes, until cheese is bubbly and golden.
- Let rest for 5 minutes before serving.
Notes
- Sweating the eggplant with salt reduces bitterness.
- Use fresh mozzarella for a creamier texture.
- Leftovers can be refrigerated for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 8g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 85mg
Keywords: eggplant parmesan, Italian, vegetarian, baked eggplant, comfort food