Description
Eggplant Parmesan is a classic Italian dish made with layers of crispy eggplant, tomato sauce, and melted cheese. It’s a hearty vegetarian meal that’s perfect for any occasion.
Ingredients
Scale
- 2 medium eggplants, sliced into 1/2-inch rounds
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1/4 cup olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried basil
- 1 tsp dried oregano
Instructions
- Preheat oven to 375°F (190°C).
- Season eggplant slices with salt and let sit for 15 minutes to remove excess moisture. Pat dry.
- Set up three bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with Parmesan.
- Coat each eggplant slice in flour, then dip in egg, and finally coat with breadcrumb mixture.
- Heat olive oil in a pan over medium heat. Fry eggplant slices until golden brown on both sides, about 3-4 minutes per side. Drain on paper towels.
- Spread a thin layer of marinara sauce in a baking dish. Arrange a layer of fried eggplant slices on top.
- Sprinkle with mozzarella cheese and repeat layers until all ingredients are used.
- Bake for 25-30 minutes until cheese is bubbly and golden.
- Let rest for 5 minutes before serving.
Notes
- Use fresh eggplant for best results.
- Sweating the eggplant with salt helps reduce bitterness.
- For a lighter version, bake the breaded eggplant instead of frying.
- Serve with a side salad or garlic bread.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 6g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 75mg
Keywords: eggplant parmesan, vegetarian, Italian, baked eggplant, cheesy eggplant