Perfect Eggplant Parmesan
User Reviews
5
Perfect Eggplant Parmesan
Description
Perfect Eggplant Parmesan begins with thinly sliced eggplant coated first in an egg and milk mixture, then dredged in Italian herb-seasoned breadcrumbs. The slices are fried in vegetable oil until golden brown and drained of excess oil. This double coating and frying yield a crispy texture that holds up during baking.
In a baking dish, layers of fried eggplant alternate with marinara sauce and a generous combination of mozzarella, fontina, and Parmesan cheeses. Fresh basil adds brightness to each layer before the dish is baked at 350°F. The result is a warmly baked casserole with tender eggplant slices cushioned in sauce and melted, gooey cheese.
Allowing the dish to rest after baking helps it set for easier slicing and serving. This recipe is best served warm and pairs well with a simple side salad or crusty bread to complement the rich textures and herbaceous notes.
Ingredients
- 2 jars marinara sauce
- 2 eggplant large
- 5 egg large
- 3 tablespoons milk whole
- 4 cups Italian-style breadcrumbs
- 1 tablespoon oregano dried
- 1 tablespoon thyme fresh leaves
- vegetable oil for frying, as needed, about 1 ½ to 2 cups
- 1 ½ pounds mozzarella cheese cut into thin slices
- ½ cup Parmesan Cheese grated
- 1 pound fontina cheese shredded
- 2 handfuls basil fresh
Instructions
- Slice the eggplant into thin slices.
- In a medium bowl, whisk together the eggs and milk and set aside. In another bowl, combine the breadcrumbs, oregano and thyme and stir to combine.
- Dip the eggplant slices into the egg mixture, making sure to coat both sides. Following the egg mixture, dip the eggplant into the bread crumb herb mixture on both sides.
- In a large skillet, add about ⅓ cup of the vegetable oil over medium high heat. Once the oil is hot, add the breaded eggplant slices a few at a time and fry on both sides until golden brown. Once golden, remove from the oil and let rest on a paper towel to drain excess oil. Continue this process with the remaining eggplant slices, making sure to add extra oil if needed.
- Preheat oven to 350 degrees F.
To assemble
- In a 9 by 13-inch baking dish or large cast iron skillet, spoon about ¼ of the marinara sauce on the bottom. Top with a layer of the fried eggplant; the eggplant slices can overlap slightly. Top with about ⅓ of the mozzarella slices. Sprinkle about ¼ of the Parmesan and fontina cheeses. Top with a layer of torn basil leaves. Spoon sauce and repeat the layering 2 more times to make 3-4 layers. End with the remaining mozzarella. Carefully press the layers down firmly into the dish once assembled. Place the dish in the top part of the oven and cook until the cheese is melted and bubbly, 35 to 40 minutes. For extra browning, put the dish under the broiler for a minute or two just before serving to get an extra brown cheesy top.
- Serve with extra basil on top.
Notes
- Overlap eggplant slices slightly when layering to ensure sturdy assembly and even cooking.
- Let the baked eggplant Parmesan rest for up to 30 minutes to firm up and ease serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 1052 kcal
% Daily Value*
| Calories | 1052kcal | 53% |
| Carbohydrates | 67g | 22% |
| Protein | 63g | 126% |
| Fat | 59g | 91% |
| Saturated Fat | 33g | 165% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 322mg | 107% |
| Sodium | 2049mg | 85% |
| Potassium | 723mg | 15% |
| Fiber | 8g | 32% |
| Sugar | 13g | 26% |
| Vitamin A | 1880IU | 38% |
| Vitamin C | 5mg | 6% |
| Calcium | 1257mg | 126% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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