How To Make Eggplant Parmesan (Step-By-Step)
User Reviews
5.0
21 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
1 hr
-
Total Time
1 hr 30 mins
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Servings
6 servings
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Calories
520 kcal
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Course
Main Course
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Cuisine
Italian
How To Make Eggplant Parmesan (Step-By-Step)
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With layers of cheese and crispy eggplant, this Eggplant Parmesan recipe is a classic vegetarian dinner soon to be a favorite in your house!
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Ingredients
- 3 medium eggplants
- 1 tsp salt
- 1 cup flour 120 g
- 4 eggs whisked
- 2 cups Italian seasoned breadcrumbs 250 g
- 1 cup grated parmesan 85 g
- 1 23-oz jar marinara sauce or 3 cups, 650 g
- 1 8-oz package shredded whole milk mozzarella or 2 cups, 226 g
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Instructions
- Sweat Eggplant: Slice your 3 medium eggplants into ½-inch thick rounds. Spread out a few paper towels and arrange eggplant on top. Sprinkle them all with the 1 tsp salt and let sit for 10 minutes. Pat dry with more paper towles.
- Bread Eggplant: Arrange three bowls - one with the 1 cup flour, one with the 4 eggs (whisked), and one with the 2 cups Italian seasoned breadcrumbs and 1 cup grated parmesan (stirred together). Preheat oven to 425°F (218°C).Working one at a time, dip each eggplant into the flour, then the egg, then the breadcrumbs. Place finished eggplant on a greased baking sheet.
- Cook Eggplant: Bake the eggplant for 10 minutes. Remove from oven, flip each piece over, then continue cooking for 10 to 15 minutes, or until golden brown and crispy. Leave oven on.
- Assemble: Into a large casserole dish, layer:1. one third of the marinara2. half of the eggplant 3. one third of the marinara4. half of the mozzarella5. remaining eggplant 6. remaining marinara7. remaining mozzarella
- Bake: Transfer to the oven and bake for 20 to 30 minutes, or until cheese is golden brown and melty. Serve warm with fresh basil.
Notes
- Can I use a cheese other than mozzarella? Mozzarella has the best meltability and gooey texture making it the best choice for this recipe. You could also use provolone or an Italian cheese blend.
- Can this recipe be gluten-free? Yes you can use a 1:1 gluten free flour and gluten-free bread crumbs to make it gluten-friendly.
- Do I need to peel the eggplant? No, I tested this with and without peeling the eggplant and found it tasted great either way.
Nutrition Information
Show Details
Serving
1serving
Calories
520kcal
(26%)
Carbohydrates
49.1g
(16%)
Protein
30.1g
(60%)
Fat
22.9g
(35%)
Saturated Fat
10.3g
(52%)
Cholesterol
287mg
(96%)
Sodium
3030mg
(126%)
Potassium
304mg
(9%)
Fiber
5g
(20%)
Sugar
7g
(14%)
Calcium
533mg
(53%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 520 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 520kcal | 26% |
| Carbohydrates | 49.1g | 16% |
| Protein | 30.1g | 60% |
| Fat | 22.9g | 35% |
| Saturated Fat | 10.3g | 52% |
| Cholesterol | 287mg | 96% |
| Sodium | 3030mg | 126% |
| Potassium | 304mg | 6% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Calcium | 533mg | 53% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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