Perfect Eggplant Aubergine Parmesan Secrets
Discover the ultimate comfort food with our "Perfect Eggplant Aubergine Parmesan Secrets," a classic Italian-inspired dish taken to new heights. Featuring crispy, golden-brown eggplant slices layered with rich marinara sauce, gooey melted mozzarella, and savory Parmesan, this recipe is a masterclass in indulgent flavors. The key to perfection lies in salting the eggplants to remove bitterness and achieving an irresistible crunchy breadcrumb coating infused with Italian seasoning. Baked to bubbly, cheesy perfection, this eggplant parmesan is ideal for family dinners, special gatherings, or any occasion where hearty, homemade meals shine. Garnish with fresh basil for a fragrant finish, and serve alongside garlic bread or a crisp green salad for an unforgettable dining experience. This easy-to-follow recipe is perfect for creating a restaurant-quality dish in the comfort of your own kitchen.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces Eggplants (large)
- 2 teaspoons Salt
- 1 cup All-purpose flour
- 3 large Eggs
- 2 cups Breadcrumbs
- 1 cup Grated Parmesan cheese
- 2 teaspoons Italian seasoning
- 1 cup Olive oil
- 3 cups Marinara sauce
- 2 cups Fresh mozzarella cheese
- 6 pieces Fresh basil leaves (optional for garnish)
Instructions
Slice the eggplants into 1/4-inch thick rounds. Lay them on a baking sheet and sprinkle both sides with 2 teaspoons of salt. Let them rest for 30 minutes to draw out excess moisture, then pat them dry with paper towels.
Set up a dredging station with three shallow dishes: one with all-purpose flour, one with beaten eggs, and one with a mixture of breadcrumbs, grated Parmesan cheese, and Italian seasoning.
Dip each eggplant slice first in the flour, then the eggs, and finally coat in the breadcrumb mixture, pressing gently to adhere.
Heat olive oil in a large skillet over medium-high heat. Fry the breaded eggplant slices in batches until golden brown and crispy, about 2-3 minutes per side. Transfer to a paper towel-lined plate to drain any excess oil.
Preheat the oven to 375°F (190°C). Spread 1/2 cup of marinara sauce evenly over the bottom of a baking dish.
Arrange a layer of fried eggplant slices over the sauce. Spread about 1/2 cup of marinara sauce over the eggplants and sprinkle with a layer of mozzarella cheese. Repeat the layers (eggplant, sauce, mozzarella) until all the ingredients are used, finishing with a generous layer of mozzarella on top.
Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.
Let the dish rest for 10 minutes before serving. Garnish with fresh basil leaves for added flavor and presentation, if desired.
Serve warm with your favorite side salad or garlic bread.
Nutrition Facts
Calories |
5735 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 390.7 g | 501% | |
| Saturated Fat | 128.1 g | 640% | |
| Polyunsaturated Fat | 21.2 g | ||
| Cholesterol | 1014 mg | 338% | |
| Sodium | 13607 mg | 592% | |
| Total Carbohydrate | 354.9 g | 129% | |
| Dietary Fiber | 50.2 g | 179% | |
| Total Sugars | 75.7 g | ||
| Protein | 210.8 g | 422% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 3685 mg | 283% | |
| Iron | 26.9 mg | 149% | |
| Potassium | 2331 mg | 50% | |
*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.
