Best Eggplant Parmesan Recipe
User Reviews
5
-
Prep Time
20 mins
-
Cook Time
1 hr 10 mins
-
Total Time
1 hr 30 mins
-
Servings
6 serving
-
Calories
571 kcal
-
Course
Main Course
-
Cuisine
Italian
Best Eggplant Parmesan Recipe
Description
Best Eggplant Parmesan Recipe begins by slicing Italian eggplants into quarter-inch thick rounds that are salted and left to sweat, which eliminates bitterness and reduces oil absorption during frying. After rinsing and drying, each slice is dipped in beaten egg, coated with Italian breadcrumbs, and fried in olive oil until golden on both sides. The fried slices are drained on paper towels to shed excess oil.
To assemble, a baking dish is layered starting with marinara sauce, then the fried eggplant, more sauce, and alternating layers of sliced fresh mozzarella and grated Parmesan cheese. The final top layer is cheese, which melts and browns during baking. This method yields a creamy, tender interior with a crispy breadcrumb crust and flavorful tomato base.
The dish serves well as a main course or a hearty side and keeps refrigerated in an airtight container for up to three days. Homemade or store-bought marinara sauce can be used depending on preference.
Ingredients
- 4 eggplant Italian variety
- 2 egg lightly whisked
- 1 1/2 cup breadcrumbs Italian style
- 1/4 cup olive oil
- 2 cups marinara sauce
- 1/2 cup Parmesan Cheese
- 16 oz fresh mozzarella sliced
Instructions
- Wash and dry the eggplants. Slice them into 1/4 inch thick pieces.
- Place the eggplant slices on a baking sheet and generously sprinkle with salt on both sides. Let it sit for 30 to 45 minutes. The eggplant slices will start to "sweat".
- After 45 minutes, pat dry the eggplants on both sides. You can also rinse and then dry them.
- In a shallow bowl, whisk the eggs and place the breadcrumbs in another shallow bowl.
- Dredge the eggplant slices in the eggs first and then in the breadcrumbs.
- Heat olive oil in a non stick pan and Fry the eggplants for about 4 minutes on each side until golden and cooked. Place the fried slices on a paper towel to absorb the excess oil.
- Preheat the oven to 350°F. Spread about 1/4 cup marinara sauce on the bottom of a baking dish.
- Place the eggplant slices in the baking dish to cover the bottom. Top with marinara sauce, mozzarella cheese and parmesan. Repeat the layers until you run out of ingredients. The last layer should be cheese.
- Bake in the oven for about 40 minutes until the cheese is melted.
- Let eggplant parmesan cool for 15 minutes before slicing it. Top with basil leaves.
Notes
- Salting the eggplant removes bitterness and helps reduce oil absorption during frying.
- Drain fried eggplant slices on paper towels to remove excess oil.
- Homemade or store-bought marinara sauce can be used based on convenience or taste preference.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6serving
Amount Per Serving
Calories 571 kcal
% Daily Value*
| Calories | 571kcal | 29% |
| Carbohydrates | 45g | 15% |
| Protein | 30g | 60% |
| Fat | 32g | 49% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 120mg | 40% |
| Sodium | 1463mg | 61% |
| Potassium | 1124mg | 24% |
| Fiber | 12g | 48% |
| Sugar | 17g | 34% |
| Vitamin A | 1137IU | 23% |
| Vitamin C | 13mg | 14% |
| Calcium | 581mg | 58% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
