Eggplant Parmesan: Discover This Irresistible Recipe!
A delicious and classic Italian dish made with layers of fried eggplant, marinara sauce, and cheeses.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking and Frying
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 2 medium eggplants, sliced into ½-inch thick rounds
- Salt, for drawing out moisture
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 2 cups breadcrumbs, preferably Italian-seasoned
- ½ inch olive oil, for frying
- 2 cups marinara sauce, store-bought or homemade
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- Fresh basil, for garnish (optional)
Instructions
- Slice the eggplants into ½-inch thick rounds. Sprinkle salt generously on both sides and let sit for about 30 minutes.
- Rinse the eggplant slices under cold water and pat them dry with paper towels.
- Set up a breading station with three shallow bowls: one with flour, a second with beaten eggs, and a third with breadcrumbs.
- Dip each eggplant slice into flour, then into egg, and finally into breadcrumbs. Place on a plate.
- In a large skillet, heat about ½ inch of olive oil over medium heat. Fry breaded slices for 3-4 minutes on each side until golden brown.
- Transfer cooked slices to a paper towel-lined plate to drain excess oil.
- Preheat the oven to 375°F (190°C). Spread a thin layer of marinara sauce in a baking dish, then layer with fried eggplant slices, mozzarella, and Parmesan cheese. Repeat layers, finishing with cheese.
- Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 15-20 minutes until cheese is bubbly and golden.
- Let the dish rest for 10 minutes before slicing and garnish with fresh basil if desired.
Notes
- For a healthier version, consider baking the eggplant instead of frying.
- Make sure to use Italian-seasoned breadcrumbs for added flavor.
- This dish can be made ahead of time and reheated before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 150mg
Keywords: Eggplant Parmesan, Italian recipe, vegetarian dish