Classic Eggplant Parmesan Recipe
User Reviews
5
14 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
35 mins
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Total Time
1 hr 5 mins
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Servings
8 servings
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Calories
458 kcal
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Course
Main Course
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Cuisine
Italian
Classic Eggplant Parmesan Recipe
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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
- 2 lbs eggplant 3 medium, cut into 1/3” thick rounds
- 2 tsp salt divided, fine sea salt
- 3 egg large
- 3/4 cup all-purpose flour
- 1/2 tsp black pepper freshly ground
- 1 1/2 cup Italian seasoned bread crumbs
- 1/2 cup Parmesan Cheese grated
- extra light olive oil or vegetable oil for frying
- 32 oz marinara sauce store-bought or homemade, good quality
- 16 oz mozzarella cheese whole milk, or low moisture part-skim, shredded
- basil chopped, to garnish, fresh
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
(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%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
14 reviews
Excellent
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