Eggplant Parmesan Recipe
User Reviews
5
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Prep Time
40 mins
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Cook Time
30 mins
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Servings
8 pieces
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Calories
2527 kcal
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Course
Main Course
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Cuisine
Italian
Eggplant Parmesan Recipe
Description
Eggplant Parmesan is made by salting thin eggplant slices to reduce bitterness and moisture, then coating them in flour and egg before frying to a golden brown. The layered assembly begins with tomato sauce, followed by fried eggplant, Parmesan, mozzarella, and fresh basil leaves. Baking melds these components into a cohesive casserole with rich cheese and bright tomato flavors balanced by herbaceous basil.
The salting step improves texture by removing excess water, resulting in less oily, tender eggplant. The frying imparts a lightly crisp exterior while keeping the interior soft. The combination of tomato sauce and cheeses creates a creamy and savory profile with aromatic herb notes.
This dish serves well as a brunch, dinner main, or alongside pasta or salad. It can be garnished with fresh basil for color and flavor. Leftovers reheat well, and the casserole freezes suitably when properly wrapped.
For a lighter version, the eggplant can be baked instead of fried by coating and browning in the oven at 425°F. Freezing the cooked casserole in portions preserves flavor and texture for up to 3 months.
Ingredients
- 2 eggplant thinly sliced length-wise
- salt
- 2 egg beaten, large
- black pepper
- 1/3 cup all-purpose flour (or gluten-free flour)
- 4 tbsp extra virgin olive oil
- 2 cups tomato sauce no salt added
- 2 oz Parmesan Cheese grated (more if needed
- basil reserve a few for garnish, large bunch, fresh leaves
- 8 to 10 oz mozzarella cheese sliced (more if needed, fresh
Instructions
- Preheat the oven to 325 degrees F.
- Lay eggplant slices on a large baking sheet lined with paper towel. Sprinkle with salt and set aside for 30 minutes while you prepare the remaining ingredients. Pat dry. (Optional step. See notes)
- Prepare a dredging station with two somewhat shallow bowls, one for the beaten eggs and the other for flour.
- Coat an eggplant slice in the flour (shake off the excess) then dip it into the egg and let excess drip back into the bowl. Repeat with the remaining slices. Set eggplant on a large tray for now.
- Heat the oil in a large frying pan or skillet over medium heat until shimmering but not smoking. Working in batches if necessary, cook the eggplant slices for 3 to 5 minutes on each side, or until nicely golden. Place fried eggplant on paper towels to drain any excess oil.
- Assemble the eggplant parmesan casserole. Spread a bit of the tomato sauce on the bottom of a casserole dish, add a layer of fried eggplant slices, then top with Parmesan, basil, and mozzarella in Season to your taste. Continue layering in this same pattern until all the ingredients are used, finishing with a layer of tomato sauce and mozzarella cheese on the very top.
- Place the dish on a baking sheet and bake in 325 degrees F heated-oven for 30 minutes, or until the sauce is bubbling and the cheese has melted.
- Remove from oven and set aside for 10 minutes before serving. Add a sprinkle of fresh basil on top. Enjoy!
Notes
- Salting eggplant removes bitterness and excess moisture for better texture and less oil absorption.
- Eggplant slices can be baked instead of fried by coating and browning at 425°F for 18-20 minutes, flipping halfway.
- The cooked casserole freezes well; wrap tightly and thaw overnight before reheating covered.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8pieces
Amount Per Serving
Calories 2527 kcal
% Daily Value*
| Calories | 252.7kcal | 13% |
| Carbohydrates | 14.9g | 5% |
| Protein | 12.7g | 25% |
| Saturated Fat | 6.3g | 32% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 68.1mg | 23% |
| Sodium | 630.4mg | 26% |
| Potassium | 513.8mg | 11% |
| Fiber | 4.5g | 18% |
| Sugar | 7g | 14% |
| Vitamin A | 597.9IU | 12% |
| Vitamin C | 6.8mg | 8% |
| Calcium | 252.4mg | 25% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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