Excellent Eggplant Parmesan
Indulge in classic Italian comfort food with this "Excellent Eggplant Parmesan" recipe, a true crowd-pleaser that's bursting with hearty layers of flavor. Crispy, golden-brown slices of breaded eggplant are fried to perfection and then baked in a rich marinara sauce, gooey melted mozzarella, and a sprinkling of Parmesan for irresistible cheesy goodness. The dish is elevated with fresh basil leaves for a touch of aromatic, herbaceous flair. With a perfect balance of textures—crunchy, creamy, and saucy—this vegetarian delight is ideal as a main course for a cozy dinner or an impressive option for entertaining. Plus, it’s easy to assemble, making it a go-to for weeknight meals or special occasions. Pair it with a crisp green salad or warm garlic bread for a truly excellent dining experience!
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Recipe Information
Ingredients
- 2 medium eggplants
- 1 tbsp kosher salt
- 1 cup all-purpose flour
- 3 large eggs
- 2 tbsp water
- 2 cups Italian-style breadcrumbs
- 1 cup grated Parmesan cheese
- 0.5 cup 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. Lay the slices on a baking sheet and sprinkle both sides with kosher salt. Let them sit for 20 minutes to draw out excess moisture. Rinse slices under cold water and pat them dry with paper towels.
Preheat the oven to 375°F (190°C). Lightly grease a large baking dish.
Set up a breading station with three shallow bowls. Place flour in the first bowl. In the second bowl, whisk together the eggs and 2 tablespoons of water. In the third bowl, mix the breadcrumbs and grated Parmesan cheese.
Coat each eggplant slice in flour, shaking off excess, then dip it into the egg mixture, and finally press it into the breadcrumb and Parmesan mixture to coat evenly. Set aside on a clean plate.
Heat olive oil in a large skillet over medium heat. Fry the breaded eggplant slices in batches until golden brown, about 2-3 minutes per side. Place the fried slices on a plate lined with paper towels to drain off excess oil.
Spread 1 cup of marinara sauce evenly across the bottom of the prepared baking dish. Arrange a layer of fried eggplant slices on top of the sauce. Sprinkle with 1/3 of the shredded mozzarella and fresh basil leaves.
Repeat layering: add another 1 cup of marinara sauce, eggplant slices, mozzarella cheese, and basil leaves. Finish with a final layer of marinara, eggplant slices, and the remaining mozzarella and Parmesan cheese.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and continue baking for another 10-15 minutes, or until the cheese is melted and bubbly, and the edges are golden brown.
Let the Eggplant Parmesan cool for 5-10 minutes before slicing and serving. Garnish with extra basil leaves, if desired.
Nutrition Facts
Calories |
4056 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 224.3 g | 288% | |
| Saturated Fat | 69.0 g | 345% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 796 mg | 265% | |
| Sodium | 7975 mg | 347% | |
| Total Carbohydrate | 340.4 g | 124% | |
| Dietary Fiber | 24.7 g | 88% | |
| Total Sugars | 43.5 g | ||
| Protein | 157.7 g | 315% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 2883 mg | 222% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 1222 mg | 26% | |
*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.
