Easy Eggplant Parmesan
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
30 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
Description
This recipe starts by slicing eggplant into half-inch rounds, which are dipped in a mixture of egg and milk seasoned with kosher salt and black pepper. The slices are then coated in panko breadcrumbs mixed with Italian seasoning and the remaining salt and pepper to form a flavorful crust.
The breaded eggplant rounds are baked on oiled baking sheets at 400°F until golden and crispy, flipping halfway through. A baking dish is layered with marinara sauce, the crispy eggplant slices arranged in a grid, and topped with fresh mozzarella slices and grated Parmesan cheese.
Baking creates a tender yet crisp eggplant texture with melted cheese and rich tomato sauce melding into a hearty dish. It can be served on its own or with cooked pasta and extra marinara sauce, garnished with fresh basil if desired.
Freezing mozzarella briefly before slicing improves ease of cutting. Store-bought marinara like Rao's can be used. Optional salting the eggplant before cooking can reduce bitterness but isn't required here. Italian seasoned breadcrumbs simplify seasoning, and plant-based or low-fat milk may be substituted for whole milk in the egg wash.
Ingredients
- 2 eggplant sliced into 24 rounds (about 1/2" thick, large
- 2 egg large
- 2 tablespoons milk see notes, whole
- 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 Parmesan Cheese grated
- pasta for serving (optional, cooked pasta; more marinara sauce; fresh basil
- marinara sauce
- basil
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.
Notes
- Freeze mozzarella for 30 minutes before slicing to make cutting easier and more precise.
- Pre-sliced mozzarella or shredded cheese can save prep time or reduce cost.
- Italian seasoned breadcrumbs may be used to simplify seasoning, omitting added salt if they contain salt.
- Salting eggplant and letting it sit before baking can draw out bitterness but is optional for this recipe.
- Store-bought marinara sauces, such as Rao's, work well and save time.
- Milk substitutes like plant-based or low-fat milk can be used in the egg wash.
- For smaller servings, adjust recipe quantities and use smaller baking dishes accordingly.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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