Eggplant Aubergine Parmesan
Indulge in the comforting layers of golden, crispy eggplant, rich marinara sauce, and gooey melted cheese with this classic Eggplant Aubergine Parmesan recipe. Perfectly seasoned with Italian breadcrumbs and a blend of Parmesan and mozzarella, this baked dish brings a cheesy, robust flavor that’s impossible to resist. The eggplant slices are lightly fried to golden perfection before being layered in a baking dish for an irresistible, bubbling finish. This vegetarian crowd-pleaser, complete with fresh basil garnish, pairs beautifully with a simple side salad or crusty bread. Ready in just over an hour, it’s an ideal option for a hearty family dinner or a special occasion. Whether you call it eggplant or aubergine, this dish delivers Italian-inspired comfort food at its finest!
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Recipe Information
Ingredients
- 2 pieces Eggplants (medium-sized)
- 1 tablespoon Salt
- 1 cup All-purpose flour
- 3 large Eggs
- 2 cups Bread crumbs (preferably Italian-seasoned)
- 1 cup Parmesan cheese (grated)
- 0.5 cup Olive oil
- 3 cups Marinara sauce
- 2 cups Mozzarella cheese (shredded)
- 0.25 cup Fresh basil leaves (optional, for garnish)
Instructions
Slice the eggplants into 1/4-inch thick rounds. Lay them out in a single layer on paper towels and sprinkle both sides with salt. Let them sit for 20-30 minutes to draw out excess moisture and bitterness.
While the eggplants are resting, set up a breading station with three shallow bowls. Fill one bowl with flour, beat the eggs in the second bowl, and combine the bread crumbs and half of the grated Parmesan cheese in the third bowl.
Rinse the eggplant slices under cold water and pat them dry with paper towels.
Coat each slice of eggplant by dredging it in flour, dipping it into the beaten eggs, and then pressing it into the bread crumb mixture, ensuring it is fully coated. Set aside on a plate.
Heat the olive oil in a large skillet over medium heat. Working in batches, fry the breaded eggplant slices until golden brown on each side, about 2-3 minutes per side. Transfer the fried slices to a plate lined with paper towels to drain excess oil.
Preheat your oven to 375°F (190°C).
Spread 1 cup of marinara sauce evenly over the bottom of a 9x13-inch baking dish. Arrange a layer of fried eggplant slices over the sauce. Top the eggplant with 1 cup of marinara sauce, 1 cup of mozzarella cheese, and a sprinkling of Parmesan cheese. Repeat the layers until all ingredients are used, finishing with mozzarella and Parmesan on top.
Bake the dish in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbling, and the top is golden brown.
Remove from the oven and allow the dish to cool for 5-10 minutes. Garnish with fresh basil leaves before serving.
Nutrition Facts
Calories |
4536 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 266.7 g | 342% | |
| Saturated Fat | 97.1 g | 485% | |
| Polyunsaturated Fat | 10.6 g | ||
| Cholesterol | 924 mg | 308% | |
| Sodium | 14995 mg | 652% | |
| Total Carbohydrate | 331.4 g | 121% | |
| Dietary Fiber | 38.0 g | 136% | |
| Total Sugars | 52.4 g | ||
| Protein | 208.3 g | 417% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 4195 mg | 323% | |
| Iron | 23.8 mg | 132% | |
| Potassium | 2496 mg | 53% | |
*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.
