Balsamic Eggplant Aubergine Parmesan
Indulge in the savory, tangy, and cheesy goodness of Balsamic Eggplant Aubergine Parmesan, a Mediterranean-inspired twist on a classic comfort dish. Perfectly breaded and pan-fried eggplant slices are infused with a rich balsamic garlic glaze, layered with marinara sauce, fresh basil, and a decadent medley of mozzarella and Parmesan cheeses, then baked to golden-bubbly perfection. This impressive yet approachable recipe transforms simple pantry staples into a show-stopping vegetarian main course that's ideal for weeknight dinners or elegant gatherings. With a crispy exterior, tender center, and irresistible blend of flavors, this eggplant Parmesan is guaranteed to delight your taste buds. Serve warm with a side of crusty bread or a crisp green salad for a complete meal.
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Recipe Information
Ingredients
- 2 large Eggplant (aubergine)
- 1 tablespoon Salt
- 4 tablespoons Olive oil
- 3 tablespoons Balsamic vinegar
- 3 cloves Garlic cloves (minced)
- 1 cup Breadcrumbs (panko or Italian)
- 1 cup Parmesan cheese (grated)
- 2 cups Mozzarella cheese (shredded)
- 2 cups Marinara sauce
- 10 leaves Fresh basil leaves
- 0.5 teaspoons Black pepper
- 0.5 cup Flour
- 2 large Eggs (beaten)
Instructions
Slice the eggplants into 1/4-inch-thick rounds. Sprinkle them with salt on both sides and lay them on paper towels. Let them sit for 30 minutes to draw out excess moisture and bitterness, then pat them dry with more paper towels.
Preheat your oven to 375°F (190°C).
Set up a breading station with three shallow bowls: one with flour, the second with beaten eggs, and the third with a mixture of breadcrumbs and 1/2 cup grated Parmesan cheese.
Dip each eggplant slice first in the flour, then in the egg, and finally in the breadcrumb mixture, pressing gently to adhere.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Fry the breaded eggplant slices in batches for 2-3 minutes per side, until golden. Add more olive oil as needed in between batches. Transfer fried eggplant to a plate lined with paper towels.
In a small bowl, mix the balsamic vinegar, minced garlic, and 2 tablespoons of olive oil. Brush the mixture evenly over the fried eggplant slices.
Spread 1/2 cup of marinara sauce at the bottom of a 9x13-inch baking dish. Layer half of the eggplant slices over the sauce. Sprinkle 3/4 cup of shredded mozzarella over the eggplant, add another 1/2 cup marinara sauce, and top with 5 fresh basil leaves.
Repeat with the remaining eggplant slices, marinara sauce, mozzarella, and basil. Finish the top layer with the remaining Parmesan cheese.
Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for another 10-15 minutes, or until the cheese is melted and bubbly.
Let the casserole cool for 5 minutes before serving. Garnish with additional basil leaves and a drizzle of balsamic glaze if desired. Serve warm.
Nutrition Facts
Calories |
842 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.8 g | 63% | |
| Saturated Fat | 20.9 g | 104% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 172 mg | 57% | |
| Sodium | 3094 mg | 135% | |
| Total Carbohydrate | 55.7 g | 20% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 12.3 g | ||
| Protein | 45.5 g | 91% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 1013 mg | 78% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 648 mg | 14% | |
*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.
