Eggplant Alla Parmiggiana
Experience the ultimate comfort food with Eggplant Alla Parmigiana, a classic Italian dish that’s hearty, flavorful, and irresistibly cheesy. This recipe features golden, crispy breaded eggplant slices layered with rich marinara sauce, gooey mozzarella, and freshly grated Parmesan cheese, creating a melt-in-your-mouth combination. Balanced with the fresh, aromatic touch of basil, this baked dish is perfect for family dinners or entertaining guests. The recipe uses a time-tested method of salting the eggplant to remove bitterness and frying it to golden perfection before layering and baking, ensuring an indulgent yet satisfying texture. Ready in just under two hours, this stunning vegetarian dish serves six and pairs beautifully with a crisp salad or garlic bread for a complete Italian feast.
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Recipe Information
Ingredients
- 2 pieces large eggplants
- 2 tablespoons kosher salt
- 1 cup all-purpose flour
- 3 large eggs
- 2 cups breadcrumbs
- 1 cup grated Parmesan cheese
- 1 cup olive oil
- 3 cups marinara sauce
- 2 cups mozzarella cheese
- 1 cup fresh basil leaves
- 1 teaspoon black pepper
Instructions
Slice the eggplants into 1/4-inch thick rounds. Lay them out on a large baking sheet and sprinkle both sides with kosher salt to draw out moisture. Let rest for 30 minutes.
While the eggplant is resting, prepare the dredging station. Place the flour in a shallow dish, beat the eggs in a separate dish, and combine the breadcrumbs with half of the grated Parmesan cheese in a third dish.
Rinse the eggplant slices under cool water to remove excess salt, then pat them dry with paper towels.
Heat olive oil in a large skillet over medium heat. Dip each eggplant slice into the flour, then the beaten eggs, and finally coat with the breadcrumb mixture.
Fry the breaded eggplant slices in batches, about 2-3 minutes per side, until golden brown. Transfer them to a paper towel-lined plate to drain excess oil.
Preheat your oven to 375°F (190°C). In a 9x13-inch baking dish, spread a thin layer of marinara sauce evenly across the bottom.
Place a layer of fried eggplant over the marinara. Top the eggplant with more marinara sauce, a sprinkle of black pepper, fresh basil leaves, and shredded mozzarella cheese.
Repeat layering until all the eggplant slices are used, finishing the top layer with marinara sauce, mozzarella cheese, and the remaining Parmesan cheese.
Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbling and lightly golden.
Allow the Eggplant Alla Parmigiana to rest for 10 minutes before serving. Garnish with additional fresh basil leaves and grated Parmesan, if desired.
Nutrition Facts
Calories |
5728 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 386.9 g | 496% | |
| Saturated Fat | 123.4 g | 617% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1034 mg | 345% | |
| Sodium | 10788 mg | 469% | |
| Total Carbohydrate | 356.4 g | 130% | |
| Dietary Fiber | 52.6 g | 188% | |
| Total Sugars | 68.7 g | ||
| Protein | 214.7 g | 429% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 3977 mg | 306% | |
| Iron | 26.5 mg | 147% | |
| Potassium | 3881 mg | 83% | |
*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.
