0 from 66 votes
No Breadcrumb Eggplant Parmigiana
Simple Sicilian style eggplant recipe with a garlicky sauce, mozzarella cheese, basil, and fried eggplant pieces.
Prep Time
1 hr 30 mins
Cook Time
3 hrs 30 mins
Total Time
2 hrs 15 mins
Servings: 6
Calories: 571 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 2 large eggplant sliced into 1/4" disks
- 3 cups marinara sauce
- 1/2 cup Parmigiano Reggiano cheese grated
- 1 pound mozzarella cheese shredded
- 1/4 cup basil
- 1 cup olive oil divided
- 3 tablespoons kosher salt divided
- 1/2 teaspoon black pepper
Instructions
- Cut eggplant into 1/4"disks, layout on a baking tray, and salt aggressively.
- After 90 minutes discard eggplant water. Wash off the remaining salt or remove with wet paper towels from the eggplant. Dry eggplant well after removing salt.
- Fry eggplant in olive oil over medium heat (about 1/4" deep) until crisp on both sides. About 3-5 minutes per side. Alternatively - oil eggplants and roast in a parchment paper-lined baking tray at 400f for 30 minutes or until lightly browned.
- Blot eggplants of excess oil with paper towels and begin assembling parmigiana.
- Place a thick layer of marinara sauce in the bottom of a large baking dish. Add 1 layer of eggplant, more sauce, torn basil leaves, shredded mozzarella, and grated Parmigiano Reggiano. Repeat in layers to the top of the baking dish.
- Place remaining mozzarella on top and bake at 325f for 50-60 minutes. If desired broil for 2 minutes right at the end. Alternatively, bake without mozzarella on top at 400f for 30 minutes.
- Remove from the oven and let the eggplant parm rest for 20-30 minutes before serving. Enjoy!
Cup of Yum
Notes
- Make sure to remove all of the salt before frying. The salt removes excess water from the eggplant.
- After frying be sure to let drain on a wire rack or paper towels. In addition, make sure to blot all excess oil off the eggplant before assembling the parmigiana.
- Let the eggplant parmigiana rest for at least 20-30 minutes before serving. The sauce and excess oil will absorb into the eggplant and prevent the dish from becoming too runny.
Nutrition Information
Calories
571kcal
(29%)
Carbohydrates
27.8g
(9%)
Protein
25.8g
(52%)
Fat
41.3g
(64%)
Saturated Fat
15.9g
(80%)
Cholesterol
73mg
(24%)
Sodium
1070mg
(45%)
Potassium
802mg
(23%)
Fiber
8.6g
(34%)
Sugar
16.4g
(33%)
Calcium
583mg
(58%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 571
% Daily Value*
| Calories | 571kcal | 29% |
| Carbohydrates | 27.8g | 9% |
| Protein | 25.8g | 52% |
| Fat | 41.3g | 64% |
| Saturated Fat | 15.9g | 80% |
| Cholesterol | 73mg | 24% |
| Sodium | 1070mg | 45% |
| Potassium | 802mg | 17% |
| Fiber | 8.6g | 34% |
| Sugar | 16.4g | 33% |
| Calcium | 583mg | 58% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.