Eggplant Parmesan
User Reviews
4.6
Eggplant Parmesan
Description
Eggplant Parmesan starts with thick rounds of eggplant that are salted and rested to draw out excess moisture, which helps prevent sogginess during baking. The slices are then coated through a three-step dredging process—flour, beaten eggs, and a mixture of Italian seasoned breadcrumbs and Parmesan—that creates a flavorful crust. After baking the breaded rounds until golden, they are layered in a casserole dish with marinara sauce and a generous amount of shredded mozzarella cheese. The dish finishes baking at a lower temperature to meld the layers and melt the cheese without overcooking the eggplant.
The resulting casserole offers a pleasing contrast of textures: crispy edges where the breadcrumbs bake golden, tender eggplant flesh inside, and a creamy, bubbly topping of cheese and savory tomato sauce. This balance makes it a substantial vegetarian entrée that can be enjoyed warm and pairs well with salads or crusty bread.
This recipe can be made ahead by salting, breading, and baking the eggplant slices in advance, then assembling and baking only when ready to serve. Leftovers keep well refrigerated for several days and can be reheated in the oven to restore the crispy topping without compromising texture.
Ingredients
- 2 large eggplant sliced into ½" rounds
- 1 teaspoon salt or to taste
- 1 cup all-purpose flour
- 3 large egg beaten
- 2 cups breadcrumbs Italian style
- 2 tablespoons Italian seasoning
- 1¼ cup Parmesan Cheese shredded
- 1 teaspoon black pepper or to taste
- ¼ cup olive oil
- 4 cups marinara sauce
- 4 cups mozzarella cheese shredded
- 2 tablespoons° parsley chopped, or basil
Instructions
- Prep the eggplants: Generously salt the eggplant rounds on both sides. Let them sit on sheets of paper towel for 1-2 hours to draw out the moisture. Press the rounds dry with paper towel.
- Ready the oven: Preheat the oven to 425°F. Brush two sheet pans with 1 tbsp olive oil in each one.
- Assemble the dredge: Grab 3 shallow bowls or plates. Add the flour to one, eggs to the second, then breadcrumbs, Italian seasoning, and ¼ cup of the parmesan cheese to the third. Season each bowl with salt and pepper and mix well.
- Dredge the eggplant: Take an eggplant round and dredge it in flour, then dip in the beaten egg, and finally coat with the breadcrumb mixture. Place the round on one of the prepared baking sheets, and repeat with the remaining rounds. Drizzle the remaining olive oil over the rounds.
- Bake the eggplant rounds: Bake the rounds for 15-20 minutes or until golden brown. Reduce the heat in the oven to 375°F after taking the eggplant rounds out.
- Assemble: Spread 1 cup of marinara sauce over the bottom of a 9x13" baking dish. Lay half of the baked eggplant rounds in a single layer over the sauce, then top with 1½ cups of marinara sauce followed by 1 cup of mozzarella and ½ cup of parmesan. Layer the remaining eggplant rounds, marinara sauce, and cheeses in the baking dish.
- Bake: Bake for 20-25 minutes, or until the cheese is bubbly and browned.
- Garnish and serve: Garnish with fresh basil. Allow the casserole to rest for 20 minutes at room temperature before serving.
Notes
- Salting the eggplant ahead of time reduces moisture and prevents sogginess in the final dish.
- You can slice the eggplant lengthwise for larger pieces, which reduces the amount of dredging needed.
- If using Panko breadcrumbs, process them finely to better adhere and create a consistent crust.
- Allow the casserole to rest about 20 minutes after baking to let it firm up before serving.
- Store leftovers in an airtight container in the refrigerator for up to 3-5 days, ensuring the dish has cooled to room temperature before storing.
- Reheat leftovers covered in the oven at 375°F for about 15 minutes until warmed through.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 486 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 486kcal | 24% |
| Carbohydrates | 43g | 14% |
| Protein | 26g | 52% |
| Fat | 24g | 37% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 104mg | 35% |
| Sodium | 1743mg | 73% |
| Potassium | 759mg | 16% |
| Fiber | 7g | 28% |
| Sugar | 11g | 22% |
| Vitamin A | 1163IU | 23% |
| Vitamin C | 11mg | 12% |
| Calcium | 518mg | 52% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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