Authentic Eggplant Parmesan
User Reviews
5
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Prep Time
45 mins
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Cook Time
1 hr
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Total Time
1 hr 45 mins
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Servings
8 people
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Calories
420 kcal
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Course
Main Course
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Cuisine
Italian, Italian-American Fussion
Authentic Eggplant Parmesan
Description
The main components of Authentic Eggplant Parmesan include medium eggplants sliced thinly, seasoned with salt to draw out moisture, and then coated in flour before being dipped in a mixture of eggs, Parmesan cheese, parsley, and salt. The slices are fried in oil heated to 350°F until golden and crisp. The dish is assembled by layering fried eggplant slices with homemade marinara sauce and fresh mozzarella cheese slices or grated mozzarella.
The frying provides a crisp exterior contrasted by the tender eggplant inside, while the layers of marinara and cheese add moisture and richness. Baking the layered dish melds flavors and melts the cheese into a uniform, mouth-coating texture. The grem garnishing of parsley adds fresh aroma. The overall texture combines crispy fried coating and soft melted interior.
This dish is commonly served warm as a main course and pairs well with bread or a light salad. Preparation can be done ahead, including the marinara sauce and frying. The casserole stores well refrigerated for several days and reheats effectively in the oven or microwave to regain warmth and melted cheese comfort.
Alternative cooking methods include baking or air-frying the coated eggplant for a lighter version. The recipe recommends allowing the assembled dish to rest before baking and provides visual guidance through video resources.
Ingredients
- 2 medium eggplant
- 2 cups all-purpose flour
- vegetable oil for frying, or heat your deep fryer
- 6 large egg
- 2 cups Parmesan Cheese grated
- 1 tablespoon flat-leaf parsley fresh, chopped, plus extra for garnish
- 1 teaspoon kosher salt
- ½ teaspoon black pepper freshly ground
- 4 cups marinara sauce homemade
- 3 cups mozzarella cheese fresh, sliced, or grated
Instructions
- Prepare the marinara sauce (can be done up to 2 days in advance)
- Cut the ends off the eggplant and discard them. Cut each eggplant into ¼-inch round slices and sprinkle salt over each of the rounds.
- Place in a colander for 30 to 40 minutes.
- Rinse eggplant rounds under cool water to remove salt. Dry with paper towels.
- Next, in a deep, heavy saucepan, heat the oil to 350°F, or heat your deep fryer to 350°F. (If you don't have a deep-frying thermometer, the oil will be hot enough when it creates a sheen, and a small piece of bread sizzles when tossed in the oil.)
- Meanwhile, spread the flour out on a large platter or in a pan.
- In a shallow bowl, whisk the eggs together with ½ cup of the grated Parmesan cheese, the parsley, and the salt.
- Coat each slice of eggplant with flour and shake off excess.
- Dip the eggplant, a slice at a time, in the egg mixture and let any excess drip off.
- Fry the eggplant slices, 3 to 4 at a time, for about 3 to 5 minutes, or until they are golden brown and tender.
- Remove them with a slotted spoon and place them on paper towels to drain and cool.
- Preheat oven to 350°F.
- Spread 1 cup of marinara sauce over the bottom of a large baking dish.
- Arrange a layer of eggplant slices over the sauce (they can slightly overlap, if necessary).
- Spread a thin layer of marinara sauce over the eggplant.
- Sprinkle ½ cup of the mozzarella and a thin layer of Parmesan cheese over the sauce.
- Repeat, layer the eggplant, marinara sauce, mozzarella, and Parmesan cheese to top the pan.
- End with a layer of eggplant and about ¼ cup marinara sauce spread over the top of it.
- Sprinkle a good handful of Parmesan cheese on top of the sauce.
- Bake the eggplant for about 45 to 50 minutes, or until bubbly and lightly browned on top.
- Let the pan sit for 15 to 30 minutes until cool enough to serve.
- Cut into slices and serve with warm marinara sauce and grated Parmesan on the side.
Notes
- Follow the included video for detailed visual instructions on preparation.
- Marinara sauce can be prepared up to two days in advance and refrigerated or frozen for longer storage.
- Eggplant can be baked or air-fried instead of frying if preferred, with specified temperature and timing adjustments.
- The casserole can be assembled up to 24 hours before baking; store covered in the refrigerator and let sit at room temperature before baking.
- Leftovers keep covered in the refrigerator for up to five days and reheat well in the oven or microwave.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 420 kcal
% Daily Value*
| Calories | 420kcal | 21% |
| Carbohydrates | 33g | 11% |
| Protein | 27g | 54% |
| Fat | 20g | 31% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 190mg | 63% |
| Sodium | 866mg | 36% |
| Potassium | 402mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 748IU | 15% |
| Vitamin C | 3mg | 3% |
| Calcium | 544mg | 54% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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