Eggplant Aubergine Parmesan Easy
Indulge in the comforting flavors of this easy Eggplant Aubergine Parmesan, a classic Italian-inspired dish made simple and accessible for any home cook. Tender slices of eggplant are perfectly coated in a crispy, golden Parmesan-breadcrumb crust, layered with rich marinara sauce, creamy mozzarella cheese, and fragrant fresh basil. This oven-baked masterpiece skips the fuss with straightforward steps, yet delivers restaurant-quality results. With just 25 minutes of prep and a handful of wholesome ingredients, it's an ideal recipe for family dinners or potluck gatherings. Whether you're a seasoned pro or a beginner in the kitchen, this crowd-pleasing Eggplant Parmesan is sure to become a go-to favorite. Perfectly satisfying, delightfully cheesy, and bursting with robust Italian flavors!
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Recipe Information
Ingredients
- 2 large Eggplant (aubergine)
- 2 teaspoons Salt
- 1 cup All-purpose flour
- 3 large Eggs
- 2 cups Breadcrumbs
- 1 cup Grated Parmesan cheese
- 4 tablespoons Olive 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. Sprinkle both sides with 1 teaspoon of salt and place them on a baking sheet lined with paper towels. Let sit for 30 minutes to draw out moisture, then pat them dry with more paper towels.
Preheat your oven to 375°F (190°C).
Set up a breading station with three shallow bowls: one filled with flour, one with beaten eggs, and one with a mixture of breadcrumbs and grated Parmesan cheese.
Dredge each eggplant slice in flour, dip into the beaten eggs, and coat with the breadcrumb-Parmesan mixture. Set aside on a tray.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add a few eggplant slices in a single layer and fry for 2-3 minutes on each side until golden brown. Repeat with the remaining slices, adding more olive oil as needed.
Spread 1/2 cup of marinara sauce evenly on the bottom of a 9x13-inch baking dish. Layer half of the fried eggplant slices over the sauce.
Top with 1 cup of marinara sauce, 1 cup of shredded mozzarella, and half of the fresh basil leaves. Repeat the layers with the remaining eggplant slices, sauce, mozzarella, and basil.
Bake in the preheated oven for 25-30 minutes, until the cheese is bubbly and golden brown.
Allow the dish to rest for 10 minutes before serving. Garnish with extra basil leaves, if desired.
Nutrition Facts
Calories |
3512 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.4 g | 216% | |
| Saturated Fat | 61.8 g | 309% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 799 mg | 266% | |
| Sodium | 12126 mg | 527% | |
| Total Carbohydrate | 348.1 g | 127% | |
| Dietary Fiber | 46.7 g | 167% | |
| Total Sugars | 65.5 g | ||
| Protein | 165.5 g | 331% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 2854 mg | 220% | |
| Iron | 21.8 mg | 121% | |
| Potassium | 2642 mg | 56% | |
*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.
