How To Make Eggplant Parmesan (Step-By-Step)
User Reviews
5
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Prep Time
30 mins
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Cook Time
1 hr
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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)
Description
In How To Make Eggplant Parmesan, medium eggplants are sliced and salted to draw out excess moisture, then patted dry. The slices are dredged in flour, dipped in beaten eggs, and coated in a mixture of Italian-seasoned breadcrumbs and grated Parmesan cheese. After baking until golden and crisp on both sides, the eggplant slices are assembled in a casserole dish in alternating layers with marinara sauce and shredded mozzarella cheese.
The assembly process includes layering marinara, eggplant, more marinara, mozzarella, and remaining eggplant and sauce, topped with the leftover mozzarella. Baking at a high temperature melts the cheese and melds the flavors, creating a tender, slightly crispy layered dish with a savory tomato base.
While mozzarella offers the best melt and texture, substitutes like provolone or a cheese blend are possible. The recipe can be adapted for gluten-free diets by using suitable flour and breadcrumbs. Peeling the eggplant is optional as both ways yield a flavorful result.
Ingredients
- 3 medium eggplant
- 1 tsp salt
- 1 cup flour 120 g
- 4 egg whisked
- 2 cups Italian seasoned breadcrumbs 250 g
- 1 cup Parmesan Cheese 85 g, grated
- 1 oz jar marinara sauce or 3 cups, 650 g
- 1 oz package mozzarella or 2 cups, 226 g, shredded, whole milk
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
- Mozzarella cheese is preferred for its meltability and creamy texture, though provolone or Italian cheese blends are acceptable alternatives.
- To make the recipe gluten-free, substitute the flour and Italian-seasoned breadcrumbs with gluten-free versions in equal amounts.
- Peeling the eggplant is optional; both peeled and unpeeled versions work well and taste great.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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