Classic Eggplant Parmigiana
Indulge in the comforting flavors of Italy with this *Classic Eggplant Parmigiana* recipe, a quintessential dish known for its layers of golden, crispy eggplant, rich tomato sauce, and gooey melted mozzarella. Perfectly seasoned and fried to perfection, the eggplant slices are coated in a crispy breadcrumb and Parmesan mixture before being layered in a casserole with fresh basil, tangy tomato sauce, and plenty of cheese. Baked until irresistibly bubbly and golden, this dish is a vegetarian favorite that’s perfect for family dinners or special occasions. Serve it warm with a side of garlic bread or a simple green salad for a meal that delivers both indulgence and homestyle comfort! Keywords: classic eggplant parmesan, Italian eggplant recipe, vegetarian casserole, authentic Parmigiana recipe.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 large eggplant
- 2 teaspoons salt
- 1 cup olive oil
- 1 cup all-purpose flour
- 3 large eggs
- 2 cups breadcrumbs
- 1.5 cups parmesan cheese, grated
- 12 ounces fresh mozzarella, sliced
- 2.5 cups tomato sauce
- 0.5 cup fresh basil leaves, chopped
- 0.5 teaspoon black pepper
Instructions
Slice the eggplants into 1/4-inch-thick rounds. Sprinkle them with 2 teaspoons of salt and place them in a colander to drain excess moisture for about 30 minutes. Rinse and pat dry.
Preheat your oven to 375°F (190°C).
In three separate shallow bowls, place the flour, beaten eggs, and breadcrumbs mixed with half of the grated parmesan cheese.
Dredge each eggplant slice in flour, dip into beaten eggs, then coat with the breadcrumb mixture. Press the breadcrumbs into the eggplant to ensure they adhere.
Heat olive oil in a large skillet over medium-high heat. Fry the coated eggplant slices in batches until they are golden brown on both sides, about 3-4 minutes per side. Drain on paper towels.
Spread a thin layer of tomato sauce across the bottom of a 9x13-inch baking dish.
Arrange a layer of fried eggplant slices over the sauce. Top with some tomato sauce, slices of fresh mozzarella, a sprinkle of grated parmesan, and chopped basil.
Repeat the layering process, finishing with a top layer of sauce and mozzarella.
Cover the dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for another 15-20 minutes until the cheese is bubbly and lightly browned.
Let the parmigiana cool for about 10 minutes before serving. Garnish with additional basil and serve warm.
Nutrition Facts
Calories |
5559 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 371.9 g | 477% | |
| Saturated Fat | 116.1 g | 580% | |
| Polyunsaturated Fat | 22.2 g | ||
| Cholesterol | 945 mg | 315% | |
| Sodium | 14806 mg | 644% | |
| Total Carbohydrate | 368.9 g | 134% | |
| Dietary Fiber | 56.8 g | 203% | |
| Total Sugars | 85.9 g | ||
| Protein | 202.3 g | 405% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 3559 mg | 274% | |
| Iron | 30.6 mg | 170% | |
| Potassium | 3784 mg | 81% | |
*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.
