Delicious Eggplant Parmesan
Indulge in the ultimate comfort food with this Delicious Eggplant Parmesan recipe—an all-time Italian classic that’s irresistibly crispy, cheesy, and full of flavor. Perfectly breaded and golden-fried eggplant slices are layered with rich marinara sauce, creamy fresh mozzarella, and a touch of grated Parmesan, then baked to bubbly perfection. With a hint of Italian seasoning and fresh basil garnish, this dish strikes a beautiful balance of hearty and fresh flavors. Ideal for vegetarians and those seeking a crowd-pleasing dinner, this easy yet impressive recipe is a surefire winner. Serve with a side of spaghetti or garlic bread for a meal that’s bound to be a hit at your table.
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Recipe Information
Ingredients
- 2 large Eggplants
- 1 teaspoon Salt
- 1 cup All-purpose flour
- 3 large Eggs
- 2 cups Breadcrumbs
- 1 cup Grated Parmesan cheese
- 1 teaspoon Dried Italian seasoning
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 cup Olive oil
- 4 cups Marinara sauce
- 16 ounces Fresh mozzarella cheese
- 0.5 cup Grated Parmesan cheese (for topping)
- 8 pieces Fresh basil leaves
Instructions
Slice the eggplants into 1/4-inch thick rounds. Lay them out on a baking sheet lined with paper towels, and sprinkle each side with 1 teaspoon of salt. Allow them to sit for 30 minutes to release excess moisture. Pat them dry with clean paper towels.
Prepare three shallow dishes: one with the all-purpose flour, one with beaten eggs, and the third with a mixture of breadcrumbs, 1 cup grated Parmesan cheese, Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
Dredge each eggplant slice in flour, then dip into the beaten eggs, and finally coat in the breadcrumb mixture. Press gently to ensure the crumbs adhere well.
Preheat your oven to 375°F (190°C).
Heat olive oil in a large skillet over medium heat. Fry the breaded eggplant slices in batches, cooking for 2-3 minutes on each side until golden brown. Place them on a plate lined with paper towels to drain excess oil.
Spread 1 cup of marinara sauce on the bottom of a 9x13-inch baking dish. Arrange a single layer of fried eggplant slices on top.
Top the eggplant with another cup of marinara sauce, followed by slices of fresh mozzarella cheese. Repeat the layering process (eggplant, sauce, mozzarella) until all ingredients are used, finishing with a layer of marinara sauce and a sprinkling of 0.5 cup grated Parmesan cheese.
Cover the dish with foil and bake in the preheated oven for 25 minutes. Then remove the foil and bake for an additional 20-25 minutes, or until the cheese is bubbly and lightly browned.
Let the Eggplant Parmesan rest for 10 minutes before serving. Garnish with fresh basil leaves, and enjoy!
Nutrition Facts
Calories |
806 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.3 g | 61% | |
| Saturated Fat | 18.7 g | 94% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 153 mg | 51% | |
| Sodium | 1558 mg | 68% | |
| Total Carbohydrate | 58.6 g | 21% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 10.8 g | ||
| Protein | 36.4 g | 73% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 687 mg | 53% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 483 mg | 10% | |
*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.
