Garden Fresh Eggplant Parmesan
Savor the flavors of the season with this Garden Fresh Eggplant Parmesan, a delightful twist on the classic Italian comfort dish. Featuring tender slices of eggplant that are perfectly salted, breaded with a crispy panko-Parmesan coating, and fried to golden perfection, this recipe is all about layering rich textures and flavors. Nestled in a hearty marinara sauce and topped with gooey melted mozzarella, it’s baked to bubbly goodness and garnished with fragrant fresh basil for a truly vibrant finish. Perfect for a cozy dinner or a crowd-pleasing meal, this eggplant parmesan is a vegetarian delight that pairs wonderfully with a crisp side salad or warm garlic bread. Ideal for showcasing garden-grown eggplants, this recipe combines wholesome ingredients and simple techniques to create a dish that's both rustic and elegant.
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Recipe Information
Ingredients
- 2 large Eggplant
- 2 teaspoons Salt
- 1 cup All-purpose flour
- 3 Eggs
- 2 tablespoons Milk
- 2 cups Panko breadcrumbs
- 1 cup Grated Parmesan cheese
- 1 teaspoon Garlic powder
- 2 teaspoons Dried Italian seasoning
- 1.5 cups Olive oil
- 3 cups Marinara sauce
- 2 cups Shredded mozzarella cheese
- 6 Fresh basil leaves
Instructions
Slice the eggplants into 1/4-inch thick rounds and sprinkle both sides generously with salt. Place them on a wire rack set over a baking sheet and let them sit for 30 minutes to draw out excess moisture.
Rinse the eggplant slices under running water to remove the salt, pat them dry thoroughly with a clean kitchen towel, and set them aside.
Set up a dredging station with three shallow bowls. In the first bowl, add flour. In the second bowl, whisk together the eggs and milk. In the third bowl, mix panko breadcrumbs, grated Parmesan cheese, garlic powder, and Italian seasoning.
Dredge each eggplant slice in the flour, shaking off the excess, then dip it into the egg mixture, and finally coat it in the breadcrumb mixture. Place the breaded slices on a large plate or tray.
Heat olive oil in a large skillet over medium heat. Working in batches, fry the breaded eggplant slices for 2-3 minutes per side, until golden brown. Transfer to a paper towel-lined plate to drain excess oil.
Preheat your oven to 375°F (190°C). Spread 1/2 cup of marinara sauce on the bottom of a 9x13-inch baking dish.
Arrange a layer of fried eggplant slices over the marinara sauce. Top with another 1/2 cup of marinara, followed by a layer of shredded mozzarella cheese. Repeat the layers, finishing with a final layer of marinara and mozzarella.
Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 15-20 minutes, until the cheese is bubbly and slightly golden on top.
Let the dish rest for 10 minutes before serving. Garnish with fresh basil leaves and serve warm.
Nutrition Facts
Calories |
5796 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 443.9 g | 569% | |
| Saturated Fat | 103.4 g | 517% | |
| Polyunsaturated Fat | 32.8 g | ||
| Cholesterol | 801 mg | 267% | |
| Sodium | 10945 mg | 476% | |
| Total Carbohydrate | 292.6 g | 106% | |
| Dietary Fiber | 61.6 g | 220% | |
| Total Sugars | 69.2 g | ||
| Protein | 163.6 g | 327% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 3251 mg | 250% | |
| Iron | 28.8 mg | 160% | |
| Potassium | 4337 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.
