My Own Killer Eggplant Aubergine Parmesan
Indulge in the comforting flavors of "My Own Killer Eggplant Aubergine Parmesan," a rich and cheesy baked dish that's perfect for family dinners or special occasions. This recipe features golden, crispy slices of breaded eggplant, expertly fried to perfection and layered with tangy marinara sauce, gooey mozzarella, and nutty Parmesan cheese for an irresistible combination. Seasoned with Italian herbs and garlic, each layer bursts with classic Mediterranean flavors. Finished with a touch of fresh basil, this dish is baked until bubbly and irresistible. With easy-to-follow steps and a perfect blend of textures, this crowd-pleaser is guaranteed to become a go-to vegetarian delight!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 large eggplant (aubergine)
- 2 teaspoons salt
- 1 cup all-purpose flour
- 3 large eggs
- 2 cups panko breadcrumbs
- 1 cup Parmesan cheese (grated)
- 1 tablespoon dried Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 0.5 cup olive oil
- 3 cups marinara sauce
- 2 cups mozzarella cheese (shredded)
- 0.5 cup fresh basil leaves
Instructions
Slice the eggplants into 1/2-inch rounds. Sprinkle both sides with salt and lay them on paper towels to draw out moisture for 20 minutes. Pat dry with additional paper towels.
Set up a breading station with three shallow bowls: one with flour, one with whisked eggs, and one with a mixture of panko breadcrumbs, Parmesan cheese, Italian seasoning, garlic powder, and black pepper.
Dredge each eggplant slice in flour, dip into the egg, and coat with the breadcrumb mixture. Place the breaded slices on a tray.
Heat olive oil in a large skillet over medium heat. Fry the eggplant slices in batches until golden brown on each side (about 2-3 minutes per side). Drain on paper towels.
Preheat your oven to 375°F (190°C).
In a 9x13-inch baking dish, spread a thin layer of marinara sauce on the bottom. Layer fried eggplant slices over the sauce.
Sprinkle mozzarella cheese on top of the eggplant, followed by more marinara sauce. Repeat layers until all ingredients are used, finishing with a generous topping of mozzarella and Parmesan cheese.
Bake uncovered in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
Let the dish rest for 5-10 minutes before garnishing with fresh basil leaves. Serve hot and enjoy!
Nutrition Facts
Calories |
4240 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 259.4 g | 333% | |
| Saturated Fat | 94.9 g | 474% | |
| Polyunsaturated Fat | 10.6 g | ||
| Cholesterol | 924 mg | 308% | |
| Sodium | 11560 mg | 503% | |
| Total Carbohydrate | 276.8 g | 101% | |
| Dietary Fiber | 44.8 g | 160% | |
| Total Sugars | 57.7 g | ||
| Protein | 200.8 g | 402% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 4097 mg | 315% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 3132 mg | 67% | |
*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.
