Easy Eggplant Aubergine Parmesan
Savor the ultimate comfort food with this Easy Eggplant Aubergine Parmesan, a classic Italian-inspired dish that’s as simple as it is satisfying. Perfect for weeknight dinners or special gatherings, this recipe features tender, golden-breaded slices of eggplant layered with luscious marinara sauce, gooey mozzarella, and a sprinkle of Parmesan cheese for that irresistible cheesy finish. With just 20 minutes of prep time, the dish combines crispy textures and rich, tomato-basil flavors in every bite. Baked to perfection with a bubbling, golden topping, it’s a crowd-pleaser that’s hearty enough to serve as the main course yet pairs beautifully with a crisp green salad or garlic bread. Whether you're a fan of vegetarian recipes or simply looking for a new way to enjoy eggplant, this easy-to-make Eggplant Parmesan will quickly become a household favorite.
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Recipe Information
Ingredients
- 2 medium Eggplant (aubergine)
- 1 teaspoon Salt
- 1 cup All-purpose flour
- 3 large Eggs
- 2 cups Breadcrumbs
- 0.5 cup Grated Parmesan cheese (for breading)
- 0.25 cup Olive oil
- 3 cups Marinara sauce
- 2 cups Shredded mozzarella cheese
- 0.5 cup Grated Parmesan cheese (for topping)
- 0.25 cup Fresh basil leaves (optional)
Instructions
Preheat your oven to 375°F (190°C).
Wash and slice the eggplants into 1/4-inch thick rounds. Sprinkle both sides with salt, then lay them on a baking sheet lined with paper towels. Let them sit for 20 minutes to draw out moisture. Pat dry with additional paper towels.
Set up a breading station with three shallow bowls. In the first, add the flour. In the second, beat the eggs. In the third, combine the breadcrumbs and 1/2 cup of grated Parmesan cheese.
Dip each eggplant slice into the flour, coating both sides, then into the beaten eggs, and finally into the breadcrumb mixture, pressing gently to adhere.
In a large skillet, heat olive oil over medium heat. Once hot, fry the breaded eggplant slices in batches, cooking for about 2 minutes per side until golden brown. Place the cooked slices on a plate lined with paper towels to drain excess oil.
Spread 1 cup of marinara sauce onto the bottom of a 9x13-inch baking dish. Arrange a layer of fried eggplant slices over the sauce.
Sprinkle 1 cup of shredded mozzarella cheese over the eggplant layer and spoon another 1 cup of marinara sauce on top. Repeat the layers until all ingredients are used, finishing with marinara sauce and a final topping of mozzarella and Parmesan cheese.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.
Remove from the oven and let cool for 10 minutes. Garnish with fresh basil leaves, if desired, and serve warm.
Nutrition Facts
Calories |
578 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.6 g | 35% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 1274 mg | 55% | |
| Total Carbohydrate | 55.2 g | 20% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 9.2 g | ||
| Protein | 26.9 g | 54% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 515 mg | 40% | |
| Iron | 3.7 mg | 20% | |
| Potassium | 369 mg | 8% | |
*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.
