Eggplant Parmesan
Delicious and comforting Eggplant Parmesan, featuring breaded and baked eggplant slices stacked with layers of marinara sauce, mozzarella, and Parmesan cheese. Perfect for a hearty vegetarian main dish.
Nutrition
Calories: 480cal
Carbohydrate: 47g
Protein: 22g
Fat: 22g
Cholesterol: – -mg
Sodium: 1040mg
Difficulty Level: easy
30 min Prep
1 hr Cook
1 hr 30 min Total
4 Servings
Ingredients
- 2 large eggplants, sliced into 1/4-inch rounds
- 2 teaspoons salt
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup breadcrumbs
- 1/2 teaspoon black pepper
- 1 teaspoon dried Italian seasoning
- 1/2 cup grated Parmesan cheese
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1/4 cup olive oil for frying
Instructions
- Begin by slicing the eggplants into 1/4-inch rounds. Place them onto a baking sheet lined with paper towels. Sprinkle both sides with salt to draw out moisture and bitterness. Let them sit for 20 minutes.
- Rinse the salted eggplant slices under running water to remove excess salt, then pat them dry thoroughly with paper towels.
- Setup a breading station: place the flour in one shallow bowl, beat the eggs in a second bowl, and mix the breadcrumbs, black pepper, and Italian seasoning in a third bowl.
- Heat olive oil in a large skillet over medium-high heat. Preheat your oven to 375°F (190°C).
- Dip each eggplant slice first into the flour, shaking off the excess, then into the egg, and finally coat it with the breadcrumb mixture. Press the breadcrumbs gently onto the eggplant to ensure they stick.
- Carefully place the breaded eggplant slices in the hot skillet. Cook them in batches for about 3 minutes per side, until golden brown. Add more oil to the skillet if needed as you fry.
- Remove the fried eggplant slices from the skillet and drain them on a plate lined with paper towels to remove excess oil.
- Spread a thin layer of marinara sauce in the bottom of a 9×13-inch baking dish. Layer half of the fried eggplant slices on top.
- Add half of the remaining marinara sauce over the eggplants, then sprinkle with half of the mozzarella cheese and half of the Parmesan cheese.
- Repeat layering with the remaining eggplant slices, marinara sauce, mozzarella, and finish with Parmesan cheese on top.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
- After 25 minutes, remove the foil and bake for an additional 10 minutes, until the cheese is bubbling and lightly browned.
- Let the Eggplant Parmesan cool for about 5 minutes before serving. This helps the layers to set slightly and makes serving easier.
- Tip: For extra crispiness, you can grill the eggplant slices after baking under the broiler for a couple of minutes. Make sure you watch them closely to avoid burning.
