Easy Eggplant Parmesan Recipe
User Reviews
5
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Prep Time
45 mins
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Cook Time
55 mins
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Total Time
1 hr 40 mins
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Servings
8
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Calories
462 kcal
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Course
Main Course
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Cuisine
Italian
Easy Eggplant Parmesan Recipe
Description
This recipe starts by peeling and thinly slicing eggplant, then salting the slices and letting them rest on paper towels to reduce bitterness and excess moisture. After rinsing and drying, each slice is dipped in beaten egg and coated in Italian seasoned bread crumbs, then baked until lightly crispy on each side.
Once baked, the assembly begins in a baking dish with a base layer of spaghetti sauce. Half the eggplant slices are layered, topped with more sauce, mozzarella, and parmesan cheeses, then repeated with remaining eggplant and sauce. A sprinkle of dried basil adds herbal aroma before the dish is baked at 350°F until the cheeses melt and flavors meld.
The result is a layered casserole with tender yet breaded eggplant slices surrounded by savory tomato sauce and a cheesy crust. It offers a vegetable-forward alternative to meat-based casseroles and is suitable for those who enjoy classic Italian flavors. Serve it as a main course with a simple side salad or bread.
Ingredients
- 1 1/2 pounds eggplant about one large or two medium eggplant
- 2 egg beaten
- 4 cups bread crumbs Italian seasoned
- 1 ounce jar spaghetti sauce
- 4 cups mozzarella cheese shredded
- 1/2 cup Parmesan Cheese grated
- 1/2 teaspoon basil dried
Instructions
- Peel the eggplant and slice it thinly. Lay the eggplant slices on a paper towel-lined baking sheet and sprinkle with salt. Let sit for 30 minutes, then rinse and dry on fresh paper towels.
- Preheat the oven to 350°F.
- Add the eggs to a shallow dish, and the bread crumbs to another shallow dish. Dip each slice of eggplant in the eggs and roll in the bread crumbs to coat both sides. Place the eggplant on a cookie sheet. Bake for 10 minutes, flip, then bake for an additional 10 minutes. Do not turn off the oven.
- To assemble the eggplant parmesan, spread 1 cup of spaghetti sauce in the bottom of a 9 x 13 baking dish. Layer half of the eggplant in the bottom of the dish then spread with another cup of sauce. Sprinkle half of the mozzarella cheese and half of the parmesan cheese on top.
- Add the remaining eggplant in an even layer over the top of the cheese, then spread the remaining sauce over the eggplant. Sprinkle with the remaining cheeses, then sprinkle the dried basil over the top.
- Bake for 35-40 minutes, until the cheese is melted and the sauce is bubbling. Serve hot.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 462 kcal
% Daily Value*
| Calories | 462kcal | 23% |
| Carbohydrates | 48g | 16% |
| Protein | 26g | 52% |
| Fat | 19g | 29% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 91mg | 30% |
| Sodium | 1266mg | 53% |
| Potassium | 399mg | 8% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 627IU | 13% |
| Vitamin C | 3mg | 3% |
| Calcium | 477mg | 48% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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