Super Easy Eggplant Parmesan
Elevate your weeknight dinner game with this *Super Easy Eggplant Parmesan*, a foolproof recipe that's bursting with classic Italian flavors and perfect for both beginners and seasoned cooks. Tender slices of eggplant are breaded in a crispy Parmesan-breadcrumb coating, pan-fried to golden perfection, and layered with rich marinara sauce and gooey mozzarella cheese. With just 20 minutes of prep and straightforward instructions, this comforting dish comes together effortlessly and bakes to bubbly, cheesy bliss in under an hour. Garnished with fragrant fresh basil and perfect alongside garlic bread or a fresh salad, this eggplant parmesan is a crowd-pleasing, meatless option that's hearty, flavorful, and irresistibly satisfying. Whether you're craving a family-friendly meal or a vegetarian centerpiece, this recipe delivers it all with ease!
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Recipe Information
Ingredients
- 2 medium eggplant
- 3 large eggs
- 2 cups breadcrumbs
- 0.5 cups grated Parmesan cheese
- 1 teaspoons dried Italian seasoning
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 0.5 cups all-purpose flour
- 0.25 cups olive oil
- 3 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 5 fresh basil leaves
Instructions
Preheat your oven to 375°F (190°C).
Slice the eggplants into 1/4-inch thick rounds and sprinkle both sides evenly with 1 teaspoon of salt. Lay the slices on a clean paper towel to draw out excess moisture. Let them sit for 15 minutes, then pat them dry with another paper towel.
Set up a breading station with three shallow bowls or plates. In the first bowl, place the flour. In the second bowl, whisk the eggs with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. In the third bowl, combine breadcrumbs, Parmesan cheese, Italian seasoning, and the remaining 1/4 teaspoon of salt.
Coat each eggplant slice in flour, then dip into the egg mixture, and finally coat with the breadcrumb mixture. Press the breadcrumbs lightly to ensure they adhere well.
Heat olive oil in a large skillet over medium heat. Working in batches, fry the breaded eggplant slices for 2-3 minutes per side, or until golden brown and crispy. Transfer cooked slices to a paper towel-lined plate to drain excess oil.
In a 9x13-inch baking dish, spread 1 cup of marinara sauce evenly over the bottom. Layer half of the fried eggplant slices over the sauce. Top with another 1 cup of marinara and 1 cup of mozzarella cheese. Repeat with the remaining eggplant slices, marinara sauce, and mozzarella cheese.
Bake the dish in the preheated oven for 25-30 minutes, or until the cheese is bubbly and lightly golden.
Remove from the oven and let it cool for 5 minutes. Garnish with fresh basil leaves before serving.
Serve warm with a side of garlic bread or a crisp green salad. Enjoy!
Nutrition Facts
Calories |
524 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.5 g | 33% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 126 mg | 42% | |
| Sodium | 1538 mg | 67% | |
| Total Carbohydrate | 51.9 g | 19% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 12.1 g | ||
| Protein | 22.9 g | 46% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 417 mg | 32% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 560 mg | 12% | |
*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.
