Amazing Eggplant Parmesan
User Reviews
5
-
Prep Time
45 mins
-
Cook Time
55 mins
-
Total Time
1 hr 40 mins
-
Servings
6 eggplant slices
-
Calories
472 kcal
-
Course
Main Course, Dinner
-
Cuisine
American
Amazing Eggplant Parmesan
Description
Amazing Eggplant Parmesan starts with medium-thick eggplant slices that are salted and rested to release bitter moisture. After drying, slices are coated in a three-step process: flour, beaten egg, and panko breadcrumbs mixed with Parmesan and Italian seasoning. Baking these breaded slices results in a crisp outer layer and tender inside. The eggplant is then layered in a baking dish with marinara sauce and shredded mozzarella cheese, topped with extra Parmesan for a golden finish. Baking the assembled dish melds the flavors and creates a satisfying combination of textures.
The dish offers a balance of crispy breaded eggplant with melty cheese and bright marinara. It can be served as a vegetarian main course or an accompaniment to a protein dish. Fresh basil garnish adds a fresh herbal note that complements the rich layers.
Ingredients
- 2 pounds eggplant (about 2 medium sized eggplant)
- salt
- 1/2 cup flour
- 3 large egg
- 2 cups panko bread crumbs
- 1 cup Parmesan Cheese divided, grated
- 1 Tablespoon Italian seasoning
- 4 cups marinara sauce or store-bought, homemade
- 3 cups mozzarella cheese (shredded)
- basil fresh chopped, for garnish
Instructions
- Slice eggplant 1/2 inch thick creating 15 slices. Lay the eggplant on a baking sheet, sprinkle with salt, and let them sweat all of the bitter liquid for 30-45 minutes. Pat with a paper towel to dry.
- Preheat oven to 375 degrees. In a small bowl add the flour, another small bowl add the Panko, 3/4 cup parmesan cheese, and Italian seasoning. In the last small bowl whisk together the eggs.
- Line a baking sheet with parchment paper. Dip the eggplant first in the flour, second in the egg, and last in the Panko. Lay in an even layer on the baking sheet.
- Bake for 25-30 minutes flipping halfway through and bake until crispy and brown.
- In a 9x13 inch baking dish spread 1/2 cup of the marinara in the bottom. Lay half of the eggplant on top of the sauce. Top with 2 cups of marinara sauce and 1 cup of mozzarella cheese. Repeat the layer and end with mozzarella cheese and sprinkle 1/4 cup grated parmesan on the very top.
- Bake for 20-25 minutes or until cooked throughout and the cheese is bubbly. Serve with chopped basil for garnish if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6eggplant slices
Amount Per Serving
Calories 472 kcal
% Daily Value*
| Calories | 472kcal | 24% |
| Carbohydrates | 43g | 14% |
| Protein | 29g | 58% |
| Fat | 21g | 32% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 152mg | 51% |
| Sodium | 1647mg | 69% |
| Potassium | 1046mg | 22% |
| Fiber | 9g | 36% |
| Sugar | 14g | 28% |
| Vitamin A | 1414IU | 28% |
| Vitamin C | 15mg | 17% |
| Calcium | 568mg | 57% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
