Classic Eggplant Parmesan Recipe

Name: Classic Eggplant Parmesan Recipe
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 8 servings
Ingredients: 2 lbs eggplant; 2 tsp fine sea salt; 3 large eggs; 3/4 cup all-purpose flour; 1/2 tsp freshly ground black pepper; 1 1/2 cup seasoned Italian bread crumbs; 1/2 cup grated Parmesan cheese; extra light olive oil; 32 oz good quality marinara sauce; 16 oz shredded Mozzarella cheese; fresh basil

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5.0

21 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 5 mins
Servings
8 servings
Calories
458 kcal
Course
Main Course
Cuisine
Italian

Classic Eggplant Parmesan Recipe

Nolan Clark

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Eggplant Parmesan is crispy breaded eggplant, layered with marinara sauce and mozzarella cheese, baked to perfection into a saucy and cheesy casserole.

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Ingredients

Servings

2 lbs eggplant 3 medium, cut into 1/3” thick rounds
2 tsp fine sea salt divided
3 large eggs
3/4 cup all-purpose flour
1/2 tsp freshly ground black pepper
1 1/2 cup seasoned Italian bread crumbs
1/2 cup grated Parmesan cheese
extra light olive oil or vegetable oil for frying
32 oz good quality marinara sauce store-bought or homemade
16 oz shredded Mozzarella cheese whole milk, or low moisture part-skim
fresh basil chopped, to garnish

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Instructions

Slice eggplant into 1/3” thick rounds. Season with 1 tsp salt and set aside to sweat for 30-60 minutes.
Preheat the oven to 375°F. Set up 3 shallow bowls. In the first, whisk together flour, 1 tsp salt and pepper. In the second bowl, beat the eggs. In the third bowl, stir together bread crumbs and parmesan cheese.
Pat dry the eggplant thoroughly with paper towels. Dip a slice into the flour, tapping off the excess, then using a fork to keep your hands from getting gummed up, dip in egg wash, letting the excess drip back into the bowl. Finally, transfer to the breading and turn to coat, pressing down on the eggplant helps to adhere the eggplant.
Add oil to a skillet, about 1/3” deep and set over medium heat. Fry the eggplant in batches in a single layer. The eggplant should sizzle when it touches the oil. Fry for 3 minutes per side or until golden brown. Transfer to a paper towel lined plate or baking sheet to drain excess oil.
Add 1/2 cup marinara to the bottom of your 9x13 inch casserole dish. Add half of the eggplant slices, overlapping as needed. Pour over half of your sauce, and sprinkle half of your cheese over the eggplant slices. Add the second layer of eggplant, followed by your remaining sauce and cheese. Bake uncovered at 375°F for 30-35 minutes until the top is golden and the sauce is bubbling. Garnish with basil to serve.

Nutrition Information

Show Details

Serving 1serving Calories 458kcal (23%) Carbs 40g Protein 25g (50%) Fat 23g (35%) Saturated Fat 9g (45%) Polyunsaturated Fat 2g Monounsaturated Fat 10g Trans Fat 0.01g Cholesterol 103mg (34%) Sodium 1.906mg (0%) Potassium 745mg (21%) Fiber 7g (28%) Sugar 10g (20%) Vitamin A 977IU (20%) Vitamin C 11mg (12%) Calcium 578mg (58%) Iron 4mg (22%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 458 kcal

% Daily Value*

Serving	1serving
Calories	458kcal	23%
Carbs	40g
Protein	25g	50%
Fat	23g	35%
Saturated Fat	9g	45%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	10g	50%
Trans Fat	0.01g	1%
Cholesterol	103mg	34%
Sodium	1.906mg	0%
Potassium	745mg	16%
Fiber	7g	28%
Sugar	10g	20%
Vitamin A	977IU	20%
Vitamin C	11mg	12%
Calcium	578mg	58%
Iron	4mg	22%