Eggplant Parmesan
User Reviews
5
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Prep Time
30 mins
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Cook Time
40 mins
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Total Time
1 hr 10 mins
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Servings
6
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Calories
453 kcal
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Course
Main Course
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Cuisine
Italian
Eggplant Parmesan
Description
Eggplant Parmesan relies on preparing medium ripe eggplants by slicing and salting them to remove excess moisture, ensuring the breading adheres well and the final texture is not soggy. The breading is applied using an assembly line method: dredging in seasoned flour, then dipping in an egg wash with optional milk, followed by coating in breadcrumbs mixed with garlic powder and Parmesan cheese. The slices are then fried in a skillet with enough oil to cover half of their thickness, producing a golden exterior with tender flesh inside.
After frying, the eggplant slices are typically layered with marinara sauce and additional mozzarella cheese, then baked to melt the cheese fully and meld flavors. This layering gives a combination of creamy, tangy, and savory notes, with a crispy crumb contrasting soft eggplant. Garnishing with fresh basil adds a mild herbal freshness.
This recipe pairs well with a side such as garlic bread with cheese to complement its rich flavors. For those seeking a simpler preparation, an eggplant casserole option omits the breading and frying steps, offering convenience without sacrificing taste.
Ingredients
- 3 eggplant ripe, medium
- salt
- 1 cup flour
- 1 teaspoon seasoned salt
- ¼ teaspoon black pepper
- 3 egg large
- 1-2 milk optional, splashes
- 2 cups breadcrumbs Italian style
- 1 teaspoon garlic powder
- ¾ cup Parmesan Cheese separated, grated
- ½ cup vegetable oil
- 2 cups marinara sauce
- 8 oz. mozzarella cheese grated, part skim
- basil to garnish (optional)
Instructions
Bread the Eggplant
- Slice the eggplant into ¼ inch slices. Season each side with salt and lay them in between paper towels. Let them sit for one hour to allow the paper towels to absorb excess moisture.
- Create an assembly line to bread the eggplant:
- Station #1: Combine the flour, seasoned salt, and pepper on a large plate.
- Station #2: Whisk the eggs in a medium bowl. Add an optional splash of milk to thin it out slightly. It’s easier to dunk and lightly coat the slices this way.
- Station #3: Combine the breadcrumbs, garlic powder, and ½ cup Parmesan cheese on a large plate.
- Dip each slice into the flour and ensure it’s thoroughly covered. Next, dip into the egg mixture, and then into the breadcrumbs. Stack the breaded slices on a plate as you go.
To Fry:
- Add vegetable oil to a skillet over medium heat. Use just enough to submerge each slice by half. Add more as needed while they cook.
- Use kitchen tongs to gently place about 4 slices at a time into the heated oil. Fry for a few minutes on each side, until golden brown.
- Continue to fry the remaining batches. Reduce the heat if the pan starts to get too hot.
To Bake (Alternative Method to Frying):
- Preheat the oven to 400 degrees. Line the breaded eggplant on lightly greased baking sheets and bake for 20 minutes, flipping them halfway through.
- Set the cooked slices on a wire cooling rack to allow air to circulate and keep them crisp.
- Note: You can stop here if you are preparing this ahead of time. Let the eggplant slices cool completely and refrigerate for up to two days, or flash freeze for an hour before stacking them in a freezer bag.
Assemble and Bake
- Preheat the oven to 375 degrees.
- Lightly grease a 9x13 baking dish and spread a light coating of marinara on the bottom. Top it with a layer of breaded eggplant slices.
- Top the eggplant with marinara sauce, then with grated mozzarella. Repeat with another layer of eggplant slices, then with marinara, then with mozzarella. Continue until you’ve used all of the eggplant.
- Sprinkle the top of the mozzarella with the remaining Parmesan cheese.
- Bake, uncovered, for 20-25 minutes, until the top is hot and bubbling.
- Top with chopped basil or parsley if desired and serve!
Notes
- Use paper towels to absorb eggplant moisture before breading to prevent sogginess.
- Prepare the breading stations in sequence for efficient and even coating.
- Maintain medium heat with enough oil to submerge half the thickness of the slices for even frying.
- Consider serving with garlic bread to balance the richness of the dish.
- For a quicker version, try the eggplant casserole alternative without breading and frying.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 453 kcal
% Daily Value*
| Calories | 453kcal | 23% |
| Carbohydrates | 50g | 17% |
| Protein | 25g | 50% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 117mg | 39% |
| Sodium | 1806mg | 75% |
| Potassium | 468mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 840IU | 17% |
| Vitamin C | 6.8mg | 8% |
| Calcium | 533mg | 53% |
| Iron | 4.4mg | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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