Eggplant Parmesan Recipe
This Eggplant Parmesan recipe is a classic Italian dish featuring layers of breaded and fried eggplant slices, marinara sauce, and gooey cheese, baked to perfection. It’s a comforting and flavorful vegetarian dish that’s sure to please a crowd.
- Prep Time: 60 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 25 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking, Pan-Frying
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Eggplant:
- 1 large eggplant (sliced into 1/2″ thick slices)
- 2 tablespoons kosher salt (DO NOT USE TABLE SALT)
Breading:
- 1 1/2 cup Italian seasoned breadcrumbs
- 2 eggs
- 1/2 cup milk
Assembly:
- 4 tablespoons vegetable oil (for lightly pan-frying)
- 3 cups marinara sauce (homemade or store-bought)
- 2 cups whole milk mozzarella (shredded)
- 1 cup parmesan cheese (shredded)
- Handful of fresh basil leaves (chopped, for garnish)
Instructions
- Slice and Salt Eggplant: Salt the top side of eggplant slices and let them drain for 45 minutes to 1 hour. Rinse off excess salt.
- Bread Eggplant: Dip eggplant slices in egg/milk mixture, coat with breadcrumbs, and pan-fry until golden brown.
- Prep and Layer: Preheat oven. Layer marinara, eggplant, sauce, and cheeses in a casserole dish.
- Bake: Bake at 375°F for 20-25 minutes until cheese is bubbly and brown. Broil for extra browning if desired.
- Serve: Top with basil and serve hot.
Notes
- Be sure to use a wire rack to drain the eggplant slices effectively.
- For a lighter version, you can bake the breaded eggplant slices instead of pan-frying them.
- This dish pairs well with a side of pasta or a fresh green salad.
Nutrition
- Serving Size: 1 serving
- Calories: 385 kcal
- Sugar: 8g
- Sodium: 1160mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 64mg
Keywords: Eggplant Parmesan, Vegetarian, Italian, Comfort Food, Casserole
Find it online: https://reemcook.com/eggplant-parmesan-recipe/
