Eggplant Aubergine Parmesana
Indulge in the classic Italian comfort of Eggplant Aubergine Parmesana, a hearty, flavor-packed dish that’s perfect for a family dinner or special gathering. This recipe transforms tender, golden-fried eggplant slices into a layered masterpiece, baked with rich marinara sauce, melted mozzarella, and a touch of nutty Parmesan cheese. The eggplant is carefully prepped to remove bitterness, then breaded with a crispy coating for the ultimate texture contrast. Finished with a bubbling cheesy topping and fresh basil garnish, this casserole-style dish is a mouthwatering way to showcase simple, wholesome ingredients. Easy to customize and made with love, this Eggplant Parmigiana promises a crowd-pleasing burst of bold Italian flavors in every comforting bite.
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Recipe Information
Ingredients
- 2 pieces Eggplants (medium, firm)
- 1.5 teaspoons Salt
- 1 cup All-purpose flour
- 3 pieces Eggs
- 2 cups Breadcrumbs
- 1 cup Parmesan cheese (grated)
- 2 cups Mozzarella cheese (shredded)
- 3 cups Marinara sauce (store-bought or homemade)
- 1 cup Vegetable oil (for frying)
- 6 pieces Fresh basil leaves (optional, for garnish)
- 0.5 teaspoons Black pepper
Instructions
Wash the eggplants and slice them into 1/4-inch thick rounds.
Lay the slices on a baking sheet and sprinkle both sides with 1 teaspoon of salt. Let them sit for 20 minutes to draw out moisture and bitterness, then pat them dry with paper towels.
Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with 1/2 cup of Parmesan cheese and 1/4 teaspoon of black pepper.
Dredge each eggplant slice in flour, dip it in the egg, and coat it with the breadcrumb mixture. Shake off any excess.
Heat vegetable oil in a large skillet over medium heat. Fry the breaded eggplant slices in batches for 2–3 minutes per side, or until golden brown. Drain them on paper towels to remove excess oil.
Preheat the oven to 375°F (190°C) and lightly grease a baking dish.
Spread 1/2 cup of marinara sauce on the bottom of the baking dish. Arrange a layer of fried eggplant slices over the sauce.
Spoon more marinara sauce over the eggplant, sprinkle with mozzarella cheese and a bit of Parmesan cheese. Repeat the layering process until all ingredients are used, ending with a layer of cheese on top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for another 15 minutes, or until the cheese is bubbly and golden.
Let the dish cool for a few minutes before serving. Garnish with fresh basil leaves, if desired.
Nutrition Facts
Calories |
5740 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 393.2 g | 504% | |
| Saturated Fat | 114.8 g | 574% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 924 mg | 308% | |
| Sodium | 14916 mg | 649% | |
| Total Carbohydrate | 368.8 g | 134% | |
| Dietary Fiber | 40.6 g | 145% | |
| Total Sugars | 71.2 g | ||
| Protein | 217.3 g | 435% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 4259 mg | 328% | |
| Iron | 28.3 mg | 157% | |
| Potassium | 4411 mg | 94% | |
*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.
