5 from 51 votes
Eggplant Parmesan
Eggplant Parmesan layers thinly sliced, salted eggplant rounds with a rich tomato sauce, Parmesan, and mozzarella cheeses. The eggplant is first salted to draw out moisture and reduce bitterness, then breaded and fried for a crispy exterior. A simple homemade tomato sauce with garlic, crushed tomatoes, and herbs adds a bright, savory base. This hearty casserole melts together in the oven to create a comforting dish with tender eggplant and melty cheese, ideal for a main meal that can serve several people.
Prep Time
10 mins
Cook Time
45 mins
Additional Time
40 mins
Total Time
1 hr 35 mins
Servings:
8
servings
Calories:
437 kcal
Course:
Main Course
Cuisine:
Italian, American
Ingredients
For the eggplant:
- 2 large eggplant 2 pounds, sliced into 1/4 inch thick rounds (see note 1
- 1 tablespoon salt
For the sauce (see note 2):
- 3 tbsp olive
- 3 cloves garlic peeled and smashed
- 1 (28 ounce) can crushed tomatoes
- 1 (14.5 ounce) can diced tomatoes undrained
- 1 teaspoon granulated sugar optional (see note 3)
- 1/2 teaspoon basil dried
- 1/2 teaspoon oregano dried
- salt freshly ground
- black pepper freshly ground
For the Eggplant Parmesan:
- 1 cup all-purpose flour
- salt freshly ground
- black pepper freshly ground
- 4 large egg
- 4 cups bread crumbs or panko (see note 4)
- 1 1/2 cups Parmesan Cheese grated (3 ounces, freshly grated
- 6 tablespoons vegetable oil
- 2 cups mozzarella cheese shredded (8 ounces, shredded
- 10 basil for garnish, optional, fresh leaves
Instructions
To salt the eggplant:
- Toss the eggplant with 1 tablespoon salt and let it drain in a colander for about 40 minutes.
Cup of Yum
To make the sauce (see note 2):
- In a medium saucepan over medium-high heat, heat oil until shimmering. Add garlic cloves and sauté until browned, stirring occasionally to prevent scorching, about 3 to 4 minutes. Remove garlic and discard.
- Stir in crushed tomatoes, diced tomatoes, sugar (if using), basil, oregano, and salt and pepper to taste (I like ½ teaspoon salt and ¼ teaspoon pepper). Reduce heat to medium and simmer uncovered until flavors have blended, about 10 minutes.
- Reduce heat to medium and simmer uncovered until flavors have blended, about 10 minutes. Keep warm over low-heat until serving time, or cool completely and store covered in the refrigerator.
To make the Eggplant Parmesan:
- Adjust two oven racks to the upper-middle and lower-middle positions, and place a rimmed baking sheet on each rack. Heat oven to 425 degrees. Spread drained eggplant over paper towels. Wipe away as much salt as possible and press firmly on each slice to remove as much liquid as possible.
- In a large zipper-top plastic bag, add flour. In a second shallow dish, add eggs and beat lightly. In a third shallow dish, combine breadcrumbs, 1 cup Parmesan and salt and pepper to taste (I like 1/2 teaspoon salt, and 1/4 teaspoon pepper).
- Working with about 8 eggplant slices at a time, add them to the bag with the flour. Seal and shake until thoroughly coated. Remove from bag, shake off any excess flour, and dip into eggs.
- Remove from eggs, allowing any excess to drop off, and dredge evenly in the breadcrumbs, pressing to adhere. Lay the breaded eggplant on a wire rack and repeat with remaining eggplant rounds.
- Remove preheated baking sheets from the oven. Pour 3 tablespoons of oil onto each sheet, tilting to coat the sheets evenly. Spread breaded eggplant in a single layer over the preheated, oiled sheets.
- Bake until the eggplant is well browned and crisp on the first side, about 20 minutes. Flip the eggplant slices over. Switch and rotate the baking sheets, and continue to bake until the second side is browned, about 10 minutes longer.
- In the bottom of a 9-inch by 13-inch baking dish, spread 1 cup tomato sauce. Shingle half of the eggplant slices over the tomato sauce. Distribute 1 more cup of the sauce over the eggplant and sprinkle with half of the mozzarella.
- Shingle the remaining eggplant in the dish and dot with another cup of the sauce, leaving the majority of the eggplant exposed so that it will remain crisp. Sprinkle with 1/4 cup of the Parmesan cheese and the remaining 1 cup of mozzarella.
- Place the dish on the lower-middle rack of the oven. Bake until cheese is bubbling and well browned, about 15 minutes. Sprinkle the basil over the top and cool for 10 minutes before serving. Pass the remaining 1 cup tomato sauce and 1/4 cup Parmesan cheese separately.
Notes
- Salting the eggplant reduces moisture and bitterness but can be skipped with modern milder varieties.
- The tomato sauce can be made quickly or substituted with a quality store-bought sauce.
- Sugar in the sauce is optional and can be adjusted or omitted based on taste preferences.
- Use either homemade or store-bought bread crumbs; panko produces a lighter crust.
- The recipe makes about 8 servings and leftovers keep refrigerated for up to 4 days.
- Freeze assembled casseroles before baking for up to 3 months; thaw overnight and bake as directed.
Nutrition Information
Serving
1serving
Calories
437kcal
(22%)
Carbohydrates
50g
(17%)
Protein
21g
(42%)
Fat
18g
(28%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
5g
(25%)
Trans Fat
1g
(50%)
Cholesterol
77mg
(26%)
Sodium
1649mg
(69%)
Potassium
780mg
(17%)
Fiber
8g
(32%)
Sugar
12g
(24%)
Vitamin A
695IU
(14%)
Vitamin C
17mg
(19%)
Calcium
417mg
(42%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 8 servings
Amount Per Serving
Calories 437
% Daily Value*
| Serving | 1serving | |
| Calories | 437kcal | 22% |
| Carbohydrates | 50g | 17% |
| Protein | 21g | 42% |
| Fat | 18g | 28% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 77mg | 26% |
| Sodium | 1649mg | 69% |
| Potassium | 780mg | 17% |
| Fiber | 8g | 32% |
| Sugar | 12g | 24% |
| Vitamin A | 695IU | 14% |
| Vitamin C | 17mg | 19% |
| Calcium | 417mg | 42% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.