Easy Eggplant Parmesan
Indulge in the ultimate comfort food with this Easy Eggplant Parmesan, a delightful twist on the Italian classic that's both satisfying and simple to prepare. Perfectly breaded and golden-fried eggplant slices are layered with rich marinara sauce, gooey mozzarella, and a hint of Parmesan, then baked to bubbly perfection. With its crispy texture and cheesy goodness, this recipe offers a foolproof way to elevate a weeknight dinner or impress at gatherings. Featuring a quick salting technique to ensure tender eggplant and a seamless breading process, this crowd-pleaser is ready in just over an hour. Garnished with fresh basil for a burst of flavor, this dish pairs beautifully with a crisp green salad or a side of garlic bread, making it a versatile favorite for any occasion.
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Recipe Information
Ingredients
- 2 large Eggplant
- 1 tablespoon Salt
- 1 cup All-purpose flour
- 3 large Eggs
- 2 cups Breadcrumbs
- 0.5 cup Grated Parmesan cheese
- 1 teaspoon Dried Italian seasoning
- 0.5 cup Vegetable oil
- 3 cups Marinara sauce
- 2 cups Shredded mozzarella cheese
- 0.25 cup Fresh basil leaves
Instructions
Slice the eggplants into 1/4-inch thick rounds. Lay them on a baking sheet and sprinkle both sides with salt. Let them sit for 15 minutes to draw out moisture, then pat dry with paper towels.
Preheat the oven to 375°F (190°C).
Set up a breading station with three bowls: the first for all-purpose flour, the second for beaten eggs, and the third for a mixture of breadcrumbs, Parmesan cheese, and Italian seasoning.
Dredge each eggplant slice in the flour, then dip it into the eggs, and finally coat it in the breadcrumb mixture. Press gently to adhere the breadcrumbs.
Heat vegetable oil in a large skillet over medium heat. Fry the breaded eggplant slices in batches until golden brown on both sides, about 2-3 minutes per side. Transfer to 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. Layer half of the fried eggplant slices over the sauce, then sprinkle with 1 cup of mozzarella cheese. Repeat the layers, finishing with sauce and the remaining mozzarella on top.
Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and slightly golden.
Remove from the oven and let rest for 10 minutes. Garnish with fresh basil leaves before serving.
Nutrition Facts
Calories |
516 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.3 g | 41% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 11.6 g | ||
| Cholesterol | 126 mg | 42% | |
| Sodium | 1842 mg | 80% | |
| Total Carbohydrate | 37.2 g | 14% | |
| Dietary Fiber | 9.7 g | 34% | |
| Total Sugars | 12.1 g | ||
| Protein | 21.2 g | 42% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 398 mg | 31% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 677 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.
