Eggplant Parmigiano
Indulge in the rich, comforting flavors of Eggplant Parmigiano, an Italian classic that layers crispy, golden-fried eggplant with tangy marinara sauce, gooey mozzarella, and nutty Parmesan cheese. This hearty vegetarian dish perfectly balances texture and flavor, featuring tender slices of eggplant that are breaded, fried to perfection, and baked until bubbly with melted cheese. Fresh basil adds a fragrant touch, while a hint of black pepper enhances the overall taste. Ready in just under 90 minutes, this recipe is perfect for a cozy family dinner or a crowd-pleasing main course. Serve it with a crusty loaf of garlic bread or a crisp green salad for a complete, satisfying meal that everyone will rave about!
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Recipe Information
Ingredients
- 2 large Eggplants
- 1 tbsp Salt
- 1 cup All-purpose flour
- 3 large Eggs
- 2 cups Breadcrumbs
- 2 cups Vegetable oil
- 3 cups Marinara sauce
- 2 cups Mozzarella cheese, shredded
- 1 cup Parmesan cheese, grated
- 1 bunch Fresh basil leaves
- 1 tsp Black pepper
Instructions
Slice the eggplants into 1/4-inch thick rounds and place them in a colander. Sprinkle both sides of each slice with salt and let them sit for 30 minutes to draw out the bitterness. Rinse the slices under cold water and pat them dry with paper towels.
Set up a breading station with three shallow dishes: place flour in the first dish, beat the eggs in the second dish, and place the breadcrumbs in the third dish.
Dredge each eggplant slice in flour, then dip it into the beaten eggs, and finally coat it with breadcrumbs, pressing gently to adhere the crumbs. Repeat until all slices are coated.
Heat the vegetable oil in a large skillet over medium-high heat. Working in batches, fry the breaded eggplant slices until golden brown on both sides, about 2-3 minutes per side. Remove and drain on paper towels.
Preheat your oven to 375°F (190°C).
In a 9x13-inch baking dish, spread 1/2 cup of marinara sauce on the bottom. Arrange a layer of fried eggplant slices over the sauce. Top with more marinara, a sprinkle of mozzarella, a sprinkle of Parmesan, and a few torn basil leaves. Repeat this layering process until all the ingredients are used, finishing with a final layer of mozzarella and Parmesan cheeses.
Cover the dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 20 minutes or until the cheese is bubbly and golden brown.
Let the Eggplant Parmigiano rest for 10 minutes before serving. Garnish with additional fresh basil leaves if desired. Serve warm.
Nutrition Facts
Calories |
6312 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 528.7 g | 678% | |
| Saturated Fat | 112.3 g | 562% | |
| Polyunsaturated Fat | 268.8 g | ||
| Cholesterol | 814 mg | 271% | |
| Sodium | 14340 mg | 623% | |
| Total Carbohydrate | 291.8 g | 106% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 34.3 g | ||
| Protein | 148.5 g | 297% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 2801 mg | 215% | |
| Iron | 22.5 mg | 125% | |
| Potassium | 645 mg | 14% | |
*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.
