Eggplant Parmesan
Indulge in the ultimate comfort food with this classic Eggplant Parmesan recipe, a heartwarming combination of crispy breaded eggplant, tangy marinara sauce, and gooey melted mozzarella. Perfectly seasoned and layered to perfection, this Italian-inspired dish captures the essence of rich flavors and wholesome textures. With eggplants prepped to ensure tender slices, golden fried for irresistible crispiness, and nestled under a blanket of robust marinara and Parmesan-infused breadcrumbs, every bite is a celebration of taste. Oven-baked to bubbling perfection and finished with fresh basil, this cozy casserole makes a crowd-pleasing centerpiece for family dinners or special gatherings. Featuring indulgent layers and authentic ingredients, it’s a vegetarian comfort-food classic you’ll come back to again and again. Keywords: Eggplant Parmesan recipe, Italian comfort food, baked eggplant casserole, vegetarian dinner ideas.
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Recipe Information
Ingredients
- 2 large eggplants
- 1 tablespoon salt
- 0.5 cup olive oil
- 1 cup all-purpose flour
- 3 large eggs
- 2 cups breadcrumbs
- 1 cup Parmesan cheese
- 0.5 teaspoon black pepper
- 4 cups marinara sauce
- 2 cups mozzarella cheese
- 0.25 cup fresh basil leaves
Instructions
Preheat your oven to 375°F (190°C).
Slice the eggplants into 1/4-inch thick rounds and place them in a colander. Sprinkle both sides generously with salt and let them sit for 30 minutes to draw out moisture. Rinse the slices under cold water to remove excess salt, then pat dry with paper towels.
Prepare the breading station: Place the flour in a shallow dish, beat the eggs in another shallow dish, and mix the breadcrumbs with Parmesan cheese and black pepper in a third shallow dish.
Dredge each eggplant slice first in the flour, shaking off any excess, then dip into the beaten eggs, and finally coat with the breadcrumb mixture, pressing gently to adhere.
In a large skillet, heat the olive oil over medium-high heat. Fry the breaded eggplant slices in batches until golden brown on both sides, about 3 minutes per side. Add more oil if needed. Transfer to a paper towel-lined plate to drain.
Spread a thin layer of marinara sauce in the bottom of a 9x13 inch baking dish. Arrange a layer of eggplant slices over the sauce.
Top the eggplant with a generous amount of marinara sauce, followed by a layer of mozzarella cheese.
Repeat the layering process, finishing with a layer of sauce and a final sprinkling of mozzarella cheese.
Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.
Let the eggplant Parmesan cool for 10 minutes before serving. Garnish with fresh basil leaves and enjoy.
Nutrition Facts
Calories |
812 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.4 g | 61% | |
| Saturated Fat | 18.5 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 174 mg | 58% | |
| Sodium | 2107 mg | 92% | |
| Total Carbohydrate | 59.4 g | 22% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 12.0 g | ||
| Protein | 35.5 g | 71% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 652 mg | 50% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 518 mg | 11% | |
*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.
