Eggplant Parmigiana
Indulge in the classic comfort of Eggplant Parmigiana, a hearty Italian-American favorite that layers crispy, golden-brown breaded eggplant with rich tomato sauce, gooey mozzarella, and fragrant fresh basil. This recipe combines a perfect balance of textures and flavors, starting with tender eggplant slices that are dredged, lightly fried, and then baked to perfection. The addition of Parmesan-infused breadcrumbs adds a savory depth, while a bubbling layer of melted mozzarella crowns each forkful with cheesy satisfaction. Ideal for a cozy family dinner or elegant entertaining, this baked casserole is a vegetarian delight that pairs beautifully with a side of garlic bread or a crisp green salad. Ready in just over an hour, Eggplant Parmigiana is a soul-soothing dish that brings authentic Mediterranean flavors straight to your table.
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Recipe Information
Ingredients
- 2 large eggplants
- 1 tablespoon salt
- 3 tablespoons olive oil
- 1 cup all-purpose flour
- 3 large eggs
- 2 cups breadcrumbs
- 1 cup Parmesan cheese, grated
- 12 ounces mozzarella cheese, sliced
- 3 cups tomato sauce
- 10 fresh basil leaves
- 1 teaspoon black pepper
Instructions
Slice the eggplants into 1/4 inch thick rounds and sprinkle both sides with salt. Place them on a paper towel-lined baking sheet and let them sit for about 30 minutes to draw out excess moisture.
Preheat the oven to 375°F (190°C).
Rinse the eggplant slices under cold water to remove the salt, then pat them dry with paper towels.
Set up a breading station with three shallow dishes: put the flour in the first, the beaten eggs in the second, and the breadcrumbs mixed with the grated Parmesan cheese in the third.
Dip each eggplant slice into the flour, shaking off the excess, then the egg, then coat with the breadcrumb mixture. Ensure both sides are evenly coated.
In a large skillet over medium heat, heat the olive oil. Fry the eggplant slices in batches until golden brown on each side, about 3-4 minutes per side. Transfer the fried slices to a paper towel-lined plate to drain any excess oil.
Spread a thin layer of tomato sauce on the bottom of a 9x13 inch baking dish. Arrange a layer of fried eggplant slices, cover with more tomato sauce, a layer of mozzarella slices, and a few basil leaves. Repeat the layering process until all ingredients are used, finishing with a layer of mozzarella on top.
Season each layer with a pinch of black pepper.
Cover with aluminum foil and bake in the preheated oven for 20 minutes, then remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
Allow the eggplant parmigiana to rest for 10 minutes before serving. Garnish with remaining basil leaves.
Nutrition Facts
Calories |
3840 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.5 g | 234% | |
| Saturated Fat | 80.1 g | 400% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 905 mg | 302% | |
| Sodium | 15131 mg | 658% | |
| Total Carbohydrate | 365.5 g | 133% | |
| Dietary Fiber | 61.3 g | 219% | |
| Total Sugars | 70.0 g | ||
| Protein | 197.6 g | 395% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 3634 mg | 280% | |
| Iron | 40.9 mg | 227% | |
| Potassium | 4308 mg | 92% | |
*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.
