My Mom's Favorite Eggplant Parm

Discover the comforting, home-cooked magic of "My Mom's Favorite Eggplant Parm," a classic Italian-American recipe that's layered with love and flavor in every bite. This hearty dish features golden, crispy eggplant slices coated in a savory parmesan-breadcrumb crust, generously smothered in marinara sauce, and finished with melty layers of mozzarella and Parmesan cheese. The recipe starts with a clever salting technique to ensure perfectly tender eggplant and includes an easy fried-to-baked method for the ultimate texture and flavor. Perfect for family dinners or special occasions, this eggplant parmesan is a guaranteed crowd-pleaser. Garnish with fresh basil for a fragrant finish, and serve with a side of crusty bread or a crisp salad for an irresistible meal. Ready in just under 90 minutes, this comforting classic is as easy as it is delicious. Keywords: eggplant parmesan recipe, crispy eggplant, homemade Italian dinner, classic eggplant parm, best eggplant parmesan.

Nutriscore Rating: 65/100

Prep Time:30 mins

Cook Time:50 mins

Total Time:80 mins

Servings: 6

Ingredients

• 2 medium (about 1 lb each) Eggplants
• 1 tbsp Salt
• 1 cup All-purpose flour
• 3 large Eggs
• 2 cups Breadcrumbs
• 1 cup Parmesan cheese, grated
• 1 cup (for frying) Olive oil
• 3 cups Marinara sauce
• 2 cups Mozzarella cheese, shredded
• 5 pieces Fresh basil leaves (optional)

Directions

Step 1

Slice the eggplants into 1/4-inch thick rounds.

Step 2

Sprinkle the slices generously with salt and lay them on a baking sheet lined with paper towels. Let them sit for 30 minutes to draw out moisture.

Step 3

While the eggplant rests, prepare a dredging station by setting up three bowls: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs and half the grated Parmesan cheese.

Step 4

After 30 minutes, rinse the eggplant slices under cool water to remove excess salt, and pat them dry with clean paper towels.

Step 5

Coat each eggplant slice first in flour, then in egg, and finally in the breadcrumb-Parmesan mixture, pressing gently to adhere the coating.

Step 6

In a large skillet, heat the olive oil over medium heat until shimmering. Fry the eggplant slices in batches until golden brown on both sides, about 3-4 minutes per side. Drain on paper towels.

Step 7

Preheat the oven to 375°F (190°C).

Step 8

In a 9x13 inch baking dish, spread a thin layer of marinara sauce on the bottom.

Step 9

Layer fried eggplant slices over the sauce, followed by more marinara, a sprinkle of mozzarella, and a bit of the remaining Parmesan cheese. Repeat layering until all ingredients are used, ending with a generous layer of mozzarella and Parmesan on top.

Step 10

Cover the dish loosely with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes until the cheese is bubbly and golden.

Step 11

Let the dish cool for 5-10 minutes before serving. Garnish with fresh basil leaves if desired.

Nutrition Facts

Serving size	(2657.0g)

Amount per serving	% Daily Value*
Calories	4949.0

Total Fat 335.9g	0%
Saturated Fat 87.6g	0%
Polyunsaturated Fat 21.2g
Cholesterol 814.0mg	0%
Sodium 14366.1mg	0%
Total Carbohydrate 342.6g	0%
Dietary Fiber 44.4g	0%
Total Sugars 61.0g
Protein 156.3g	0%

Vitamin D 123IU	0%
Calcium 2850.1mg	0%
Iron 24.5mg	0%
Potassium 2592.1mg	0%

*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.

Source of Calories

Fat: 60.2%

Protein: 12.5%

Carbs: 27.3%