Easy Eggplant Parmesan
User Reviews
4.9
111 reviews
Excellent
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
50 mins
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Servings
8 servings
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Calories
376 kcal
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Course
Main Course
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Cuisine
Italian
Easy Eggplant Parmesan
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This Easy Eggplant Parmesan is a perfect vegetarian Italian main course recipe, featuring panko-coated sliced eggplant roasted, not fried, then stacked with red sauce, fresh mozzarella, and parmesan cheese and baked to bubbly, golden brown perfection. Serve with cooked pasta and more sauce for a complete meal.
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Ingredients
- 2 large eggplants sliced into 24 rounds (about 1/2" thick)
- 2 large eggs
- 2 tablespoons whole milk (see notes)
- 1 teaspoon kosher salt divided
- 1 cup panko breadcrumbs (see notes)
- 1/2 teaspoon black pepper divided
- 1 teaspoon Italian seasoning (see notes)
- 1/4 cup olive oil
- 4 cups marinara sauce
- 16 oz. fresh mozzarella thinly sliced into 24 pieces (see notes)
- 1 cup grated Parmesan cheese
- cooked pasta, more marinara sauce, and fresh basil for serving (optional)
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Instructions
- Preheat oven to 400° F. Get out two rimmed baking sheets and spread 2 tablespoons of olive oil on each.
- In a shallow bowl, beat the eggs (2) with the milk (2 tablespoons), ½ teaspoon kosher salt, and ¼ teaspoon black pepper. In another shallow bowl, mix the panko breadcrumbs (1 cup) with the Italian seasoning (1 teaspoon), and the remaining ½ teaspoon kosher salt and ¼ teaspoon black pepper.
- Dip each eggplant slice in the egg mixture to coat all sides, then into the breadcrumb mixture to coat all sides. Then place the eggplant on the oiled baking sheets and repeat with remaining slices, fitting about 12 on each baking sheet. (If you don't have two baking sheets, you can do two batches.)
- Bake the eggplant at 400° F for 10 minutes. Flip and bake for another 8 minutes, until golden and crispy.
- Spread 1/4 cup of the marinara sauce in the bottom of an 8x10 or 9x12 baking dish. Layer 12 slices of the eggplant on the bottom in a 3x4 grid. Top each slice with a generous spoonful of marinara sauce, followed by a sliced of the fresh mozzarella. Sprinkle 1/2 cup of the parmesan cheese on top. Repeat the layers - the rest of the eggplant, sauce, mozzarella, and parmesan cheese.
- Bake at 400 degrees for 20-25 minutes, until the cheese is golden brown and the eggplant parmesan is nice and bubbly. (If it's browning too quickly, you can tent it with foil.)
- Allow the eggplant parmesan to cool in the pan for 5-10 minutes before serving for best results. Serve with cooked pasta and more marinara sauce, with a garnish of fresh basil, if desired.
Equipments used:
Notes
- To make slicing the mozzarella easier, place it in the freezer for 30 minutes before cutting. It's easier to cut precisely when it's very cold.
- To save on prep time, buy pre-sliced fresh mozzarella, or you can also use shredded mozzarella for a more budget-friendly option.
- You can use Italian Seasoned Breadcrumbs if you like - since these usually contain salt, omit any added salt.
- Feel free to salt the eggplant and let it sit for 30 minutes, patting it dry after, if you prefer - I usually don't find this step necessary especially for recipes that cook the eggplant for such a long time like this one. If you do this, you can omit the added salt in the egg mixture.
- Using store-bought marinara sauce? Rao's is my favorite and I highly recommend it!
- Plant-based milk or low fat/skim milk can be used instead of whole milk.
- If adjusting the servings in half, be sure to use a smaller sized baking dish.
Nutrition Information
Show Details
Calories
376kcal
(19%)
Carbohydrates
26g
(9%)
Protein
24g
(48%)
Fat
20g
(31%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
97mg
(32%)
Sodium
1609mg
(67%)
Potassium
781mg
(22%)
Fiber
6g
(24%)
Sugar
11g
(22%)
Vitamin A
1119IU
(22%)
Vitamin C
11mg
(12%)
Calcium
494mg
(49%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 376 kcal
% Daily Value*
| Calories | 376kcal | 19% |
| Carbohydrates | 26g | 9% |
| Protein | 24g | 48% |
| Fat | 20g | 31% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 97mg | 32% |
| Sodium | 1609mg | 67% |
| Potassium | 781mg | 17% |
| Fiber | 6g | 24% |
| Sugar | 11g | 22% |
| Vitamin A | 1119IU | 22% |
| Vitamin C | 11mg | 12% |
| Calcium | 494mg | 49% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
111 reviews
Excellent
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