Description
Eggplant Parmesan is a beloved Italian-American comfort dish featuring crispy breaded eggplant slices layered with marinara sauce, mozzarella, and Parmesan cheese, then baked to golden perfection. This satisfying vegetarian entrée is perfect for Sunday dinners, holidays, or anytime you crave something cozy and indulgent without the meat. Keywords: eggplant parmesan, vegetarian Italian dish, baked eggplant, comfort food, meatless dinner
Ingredients
Units
Scale
- For the Eggplant:
- 2 medium eggplants, sliced into 1/4-inch rounds
- 1 tbsp salt (for sweating the eggplant)
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 2 cups Italian-style breadcrumbs
- 1/2 cup grated Parmesan cheese
- Olive oil for frying
- For the Layers:
- 2–3 cups marinara sauce (store-bought or homemade)
- 2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Optional: fresh basil leaves, for garnish
Instructions
- Prepare the Eggplant: Salt both sides of the eggplant slices and place in a colander for 30–45 minutes to draw out bitterness. Rinse and pat dry.
- Bread the Eggplant: Dredge slices in flour, dip in beaten eggs, then coat with a breadcrumb-Parmesan mixture.
- Fry the Eggplant: In a skillet, heat olive oil over medium heat and fry slices until golden brown on both sides. Drain on paper towels.
- Layer the Dish: Preheat oven to 375°F (190°C). In a baking dish, spread a layer of marinara, then add fried eggplant, a layer of mozzarella, and more sauce. Repeat layers, finishing with sauce and a sprinkle of Parmesan.
- Bake: Cover with foil and bake for 20 minutes. Remove foil and bake another 15 minutes until bubbly and golden.
- Serve: Let rest for 10 minutes before serving. Garnish with fresh basil if desired.
Notes
- To make it lighter, bake the breaded eggplant slices instead of frying.
- Use gluten-free breadcrumbs for a gluten-free option.
- Can be prepped ahead and refrigerated before baking.
- Details
Nutrition
- Calories: 410
- Sugar: 7g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 80mg
