Eggplant Parmesan
User Reviews
5
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Prep Time
2 hrs
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Total Time
2 hrs
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Servings
9
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Calories
30162 kcal
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Course
Main Course, Dinner
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Cuisine
Italian
Eggplant Parmesan
Description
The recipe begins by slicing eggplant into rounds and salting them to draw out excess water and bitterness. After resting and pressing the slices, they are coated in flour, dipped in beaten eggs, and then covered with a seasoned breadcrumb mix including Parmesan cheese, garlic powder, and parsley flakes. The breaded slices bake on preheated sheets, which promotes a crisp exterior. Once the eggplant is prepared, it is layered with marinara sauce and shredded mozzarella cheese to assemble a richly textured dish.
The final Eggplant Parmesan offers a crispy coating with a soft eggplant interior, complemented by the savory tomato sauce and melted cheese, creating a satisfying balance of textures and flavors. The breadcrumbs and Parmesan contribute a flavorful, crunchy element that contrasts the tender vegetables and gooey cheese.
Using Italian seasoned breadcrumbs can simplify the seasoning steps, and the dish can be baked efficiently on preheated pans to ensure optimal crisping of the breading.
Ingredients
- 2 lbs eggplant $2.08, medium
- 1 Tbsp salt $0.05
- 1/3 cup all-purpose flour $0.02
- 3 egg $0.36, large
- 2 cups breadcrumbs $0.72
- 1/2 tsp garlic powder $0.05
- 1 tsp parsley flakes $0.05
- 1/2 cup Parmesan Cheese $0.47, grated
- 3 cups marinara sauce $1.90, homemade, half batch
- 2 cups mozzarella cheese $1.98, shredded
- non-stick spray $0.15, as needed
Instructions
- Wash the eggplant and slice into 1/2 inch thick rounds. Place slices into a colander, add salt, toss to coat and let sit for 45 minutes. After 45 minutes, give the colander a shake to let extra water drip out the bottom (it will look brown).
- Press the eggplant slices between a few sheets of paper towel (or a clean, lint-free cloth) to absorb excess water.
- Place the slices in a ziplock bag with the all-purpose flour. Toss the bag so that the slices become coated with the flour.
- Then, lightly beat eggs in a bowl. In another bowl combine the bread crumbs*, parmesan cheese, garlic powder and parsley flakes. Dip each slice into the egg, then into the bread crumb mixture (coating each side). Set aside.
- Position your oven racks so there's at least 6 inches between them for air to flow. Preheat your oven to 425 degrees. Place two baking sheets in the oven (one on each rack) as it preheats so they can preheat too.
- Once preheated, carefully remove the baking sheets and coat them with non-stick spray. Arrange the eggplant slices in a single layer and spray with another coat of non-stick spray. Place the sheets back in the oven and bake for 30 minutes. Switch the position of the baking sheets half way through (the top rack is often hotter and browns faster than the bottom).
- Once baked, reduce the oven to 350 degrees. Spray a large casserole dish with non-stick spray. Place 1 cup of marinara sauce in the bottom of the dish. Arrange eggplant slices in a single layer over the marinara.
- Top with a second cup of marinara and one cup of mozzarella. Arrange the remaining eggplant slices on top and cover with a third cup of marinara and a second cup of mozzarella. The layers should be sauce, eggplant, sauce, cheese, eggplant, sauce, cheese.
- Bake the casserole for about 30 minutes or until the cheese on top is melted and bubbly. Garnish with fresh chopped parsley if desired.
Notes
- Italian seasoned bread crumbs can be used instead of adding separate garlic powder or parsley flakes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 30162 kcal
% Daily Value*
| Serving | 1Serving | |
| Calories | 301.62kcal | 15% |
| Carbohydrates | 35.52g | 12% |
| Protein | 14.07g | 28% |
| Fat | 10.41g | 16% |
| Sodium | 1376.1mg | 57% |
| Fiber | 4.69g | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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