Acadia's Eggplant Parmesan

Indulge in the comforting layers of flavor with Acadia's Eggplant Parmesan, a hearty dish that’s perfect for a cozy family dinner or a special gathering. This recipe features perfectly crispy, golden-brown eggplant slices, breaded with a flavorful mix of panko breadcrumbs, grated Parmesan, oregano, and garlic powder. Nestled between layers of rich marinara sauce and gooey melted mozzarella, this classic Italian-inspired casserole is baked to bubbly perfection. The dish is made even more irresistible with a sprinkle of fresh basil, adding a burst of aromatic freshness to every bite. Ready in just over an hour, Acadia's Eggplant Parmesan is an easy-to-follow recipe that serves six and pairs beautifully with garlic bread or a crisp green salad. Perfect for vegetarians or anyone craving comfort food, this crowd-pleaser promises to become a staple in your recipe rotation!

Nutriscore Rating: 70/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 6

Ingredients

• 2 medium (about 1 pound each) Eggplant
• 2 teaspoons Salt
• 1 cup All-purpose flour
• 3 large Eggs
• 2 cups Panko breadcrumbs
• 1 cup Grated Parmesan cheese
• 1 teaspoon Dried oregano
• 1 teaspoon Garlic powder
• 0.5 teaspoons Black pepper
• 0.5 cup Vegetable oil
• 4 cups Marinara sauce
• 2 cups Shredded mozzarella cheese
• 0.25 cup Fresh basil leaves

Directions

Step 1

Slice the eggplants into 1/4-inch-thick rounds. Sprinkle both sides with 1 teaspoon of salt and place them on a baking sheet lined with paper towels. Let them sit for 20 minutes to draw out excess moisture, then pat them dry with additional paper towels.

Step 2

Set up a breading station with three shallow dishes. In the first dish, place the flour. In the second dish, whisk the eggs. In the third dish, combine the panko breadcrumbs, grated Parmesan cheese, dried oregano, garlic powder, and black pepper.

Step 3

Dredge each eggplant slice in the flour, then dip it into the beaten eggs, and finally coat it with the breadcrumb mixture. Press gently to ensure an even coating.

Step 4

Heat the vegetable oil in a large skillet over medium heat. Working in batches, fry the breaded eggplant slices for 2-3 minutes on each side until golden brown and crispy. Transfer the cooked slices to a plate lined with paper towels to drain any excess oil.

Step 5

Preheat the oven to 375°F (190°C). Spread 1 cup of marinara sauce on the bottom of a 9x13-inch baking dish. Layer half of the eggplant slices over the sauce, then top with another 1 cup of marinara sauce and 1 cup of shredded mozzarella cheese.

Step 6

Repeat the layering process with the remaining eggplant slices, marinara sauce, and mozzarella cheese. Finish with an additional sprinkle of Parmesan if desired.

Step 7

Bake in the preheated oven for 25-30 minutes, or until bubbly and lightly golden on top. Let the dish rest for 5 minutes before serving.

Step 8

Garnish with freshly torn basil leaves and serve warm with a side of garlic bread or a crisp green salad.

Nutrition Facts

Serving size	(2676.1g)

Amount per serving	% Daily Value*
Calories	3556.2

Total Fat 213.1g	0%
Saturated Fat 66.3g	0%
Polyunsaturated Fat 67.9g
Cholesterol 798.6mg	0%
Sodium 10852.2mg	0%
Total Carbohydrate 270.8g	0%
Dietary Fiber 44.6g	0%
Total Sugars 61.5g
Protein 152.1g	0%

Vitamin D 123IU	0%
Calcium 2825.6mg	0%
Iron 17.1mg	0%
Potassium 2632.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.1%

Protein: 16.9%

Carbs: 30.0%