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Eggplant Parmesan

Eggplant Parmesan


  • Author: Camila
  • Total Time: 1 hour
  • Yield: Serves 8

Description

Eggplant Parmesan is a beloved Italian classic that perfectly balances savory flavors and delightful textures. This hearty dish features layers of crispy, breaded eggplant, rich marinara sauce, and gooey melted cheese—all baked to perfection. Not only is it a fantastic vegetarian option, but it also makes for excellent leftovers, tasting even better the next day.


Ingredients

Scale
  • 1 large eggplant (sliced into 1/2" thick slices)
  • 2 tablespoons kosher salt
  • 1 1/2 cups Italian seasoned breadcrumbs
  • 2 eggs
  • 1/2 cup milk
  • 4 tablespoons vegetable oil (for frying)
  • 3 cups marinara sauce
  • 2 cups whole milk mozzarella (shredded)
  • 1 cup parmesan cheese (shredded)
  • Fresh basil leaves (for garnish)

Instructions

  1. Salt eggplant slices and let drain on a wire rack for 45 minutes to an hour.
  2. Prepare a breading station with breadcrumbs in one plate and whisked eggs mixed with milk in another.
  3. Preheat the oven to 375°F (191°C).
  4. Pan-fry the drained eggplant slices until golden brown on both sides.
  5. In a casserole dish, layer marinara sauce, fried eggplant, mozzarella, and parmesan cheese; repeat layers until ingredients are used up.
  6. Bake for 20-25 minutes until cheese is bubbly; broil for an additional 5 minutes if desired.
  7. Let rest briefly before serving warm with chopped basil.
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Main
  • Method: Baking/Frying
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 serving
  • Calories: 320
  • Sugar: 6g
  • Sodium: 650mg
  • Fat: 18g
  • Saturated Fat: 8g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 29g
  • Fiber: 5g
  • Protein: 12g
  • Cholesterol: 90mg

Keywords: To enhance flavors, consider using homemade marinara sauce and fresh herbs. For added texture, try mixing different types of cheese like provolone or fontina. Leftovers can be stored in the refrigerator for up to three days or frozen for three months.