Eggplant Parmesan
User Reviews
5
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Prep Time
20 mins
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Cook Time
55 mins
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Total Time
1 hr 15 mins
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Servings
8 servings
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Calories
339 kcal
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Course
Main Course, Dinner
Eggplant Parmesan
Description
The Eggplant Parmesan recipe begins by salting sliced eggplant rounds to draw out moisture and reduce bitterness. After rinsing and drying, each slice is coated in flour, dipped in egg, and pressed into a mixture of seasoned breadcrumbs, garlic powder, basil, and parmesan cheese. Baking the slices on parchment-lined trays until golden forms a crispy, flavorful crust.
Once the eggplant rounds are prepared, they are layered in a baking dish with marinara sauce and shredded mozzarella cheese, accented with fresh parsley or basil. Baking the assembled dish melds the flavors while softening the eggplant further, creating a balanced texture of tender and crisp.
This recipe yields a richly textured eggplant Parmesan suitable for serving as a comforting main course or alongside pasta and salad. The use of multiple cheeses and fresh herbs enhances depth without overpowering the eggplant’s mild flavor.
For variation, the eggplant slices can be cooked in an air fryer instead of the oven, and the amount of marinara sauce can be increased if a saucier dish is preferred.
Ingredients
- 2 pounds eggplant sliced ¼ inch
- 1 tablespoon kosher salt
- ½ cup all-purpose flour
- 4 large egg
- 2 cups seasoned bread crumbs
- ½ teaspoon garlic powder
- ½ teaspoon basil
- 1 cup Parmesan Cheese divided, shredded
- 26 ounces marinara sauce or homemade
- 2 ½ cups mozzarella cheese shredded
- ¼ cup parsley or basil, chopped, fresh
Instructions
- Preheat the oven to 425°F (220°C) and line two baking sheets with parchment paper.
- Slice the eggplant into ¼-inch thick rounds. Sprinkle the salt over the slices, tossing them to coat evenly. Let the salted slices sit on a rack or a paper towel-lined pan for 20 minutes.
- In one shallow bowl, whisk the eggs. Place the flour in a second bowl. In a third bowl, combine Italian breadcrumbs, ½ cup Parmesan cheese, garlic powder, and basil.
- Rinse the salted eggplant under cold water and then pat dry with paper towel.
- Dredge each eggplant slice in flour, dip in the egg, and then coat with breadcrumb mixture, gently pressing to adhere. Place the coated slices on prepared pans. Spray or drizzle with olive oil or cooking spray.
- Bake for 5 minutes, flip, then bake for another 5 minutes until golden brown. Remove from the oven and reduce the temperature to 400°F.
- Spread 1 cup of pasta sauce in a 9x13-inch baking dish or casserole dish. Layer with ½ of the eggplant, herbs, marinara sauce, mozzarella, and remaining Parmesan. Repeat the layers, finishing with cheese.
- Bake for 23 to 28 minutes until golden and bubbly. Garnish with additional basil and parsley if desired.
Notes
- Peeling the eggplant is not necessary for this recipe.
- Eggplant slices can be cooked in an air fryer at 380°F for 8 to 10 minutes, flipping halfway through.
- Adjust marinara sauce amount if a saucier dish is desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 339 kcal
% Daily Value*
| Calories | 339 | 17% |
| Carbohydrates | 39g | 13% |
| Protein | 31g | 62% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 99mg | 33% |
| Sodium | 1504mg | 63% |
| Potassium | 673mg | 14% |
| Fiber | 6g | 24% |
| Sugar | 9g | 18% |
| Vitamin A | 950IU | 19% |
| Vitamin C | 9.2mg | 10% |
| Calcium | 755mg | 76% |
| Iron | 3.6mg | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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