My Eggplant Aubergine Parmesan
Indulge in layers of crispy, golden eggplant, gooey mozzarella, and rich marinara sauce with this irresistibly comforting Eggplant (Aubergine) Parmesan recipe. Perfectly seasoned and breaded eggplant slices are fried to perfection before being baked with a trio of Italian flavors—savory Parmesan, creamy mozzarella, and aromatic oregano. This classic dish combines a lightly crisp texture with a bubbling, cheesy topping, creating a hearty vegetarian entrée that’s perfect for weeknight dinners or special occasions. Garnished with fresh basil leaves, this recipe is as visually stunning as it is delicious. With straightforward preparation and a harmonious blend of ingredients, "My Eggplant Aubergine Parmesan" will quickly become your go-to for Italian-inspired comfort food.
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Recipe Information
Ingredients
- 2 large Eggplant (aubergine)
- 1 tablespoon Salt
- 1 cup All-purpose flour
- 3 large Eggs
- 2 cups Breadcrumbs
- 1 cup Grated Parmesan cheese
- 1 cup Vegetable oil (for frying)
- 3 cups Marinara sauce
- 2 cups Shredded mozzarella cheese
- 1 teaspoon Dried oregano
- 6 pieces Fresh basil leaves (optional, for garnish)
Instructions
Slice the eggplants into 1/4-inch thick rounds. Lay them on a large baking sheet and sprinkle both sides with salt. Let them sit for 20 minutes to sweat out the bitterness.
While the eggplants are sweating, set up a breading station. Place the flour in a shallow dish. In another dish, beat the eggs. In a third dish, mix the breadcrumbs with half of the Parmesan cheese.
After 20 minutes, wipe the eggplant slices with a paper towel to remove the moisture and excess salt.
Dredge each slice of eggplant first in the flour, then in the egg, and finally in the breadcrumb mixture. Press gently to ensure the breadcrumbs adhere.
Heat the vegetable oil in a large skillet over medium heat. Fry the breaded eggplant slices in batches until golden brown on both sides, about 2-3 minutes per side. Remove and drain on a plate lined with paper towels.
Preheat your oven to 375°F (190°C).
Spread 1 cup of marinara sauce on the bottom of a 9x13-inch baking dish. Arrange a layer of fried eggplant slices over the sauce.
Sprinkle a third of the shredded mozzarella cheese over the eggplant, followed by a third of the remaining Parmesan cheese. Add a sprinkle of dried oregano.
Repeat the layering process until all the ingredients are used, finishing with a layer of cheese on top.
Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is golden and bubbly.
Remove from the oven and let the dish cool for 5-10 minutes. Garnish with fresh basil leaves, if desired. Serve warm.
Nutrition Facts
Calories |
5036 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 348.9 g | 447% | |
| Saturated Fat | 86.9 g | 435% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 799 mg | 266% | |
| Sodium | 14485 mg | 630% | |
| Total Carbohydrate | 348.6 g | 127% | |
| Dietary Fiber | 47.0 g | 168% | |
| Total Sugars | 65.5 g | ||
| Protein | 165.6 g | 331% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 2862 mg | 220% | |
| Iron | 21.8 mg | 121% | |
| Potassium | 2642 mg | 56% | |
*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.
