Eggplant Parmesan

Indulge in the ultimate comfort food with this classic Eggplant Parmesan recipe, a true Italian-American favorite. Perfectly breaded and golden-fried eggplant slices are layered with rich marinara sauce, melty mozzarella, and nutty Parmesan cheese, then baked to bubbling perfection. Each bite boasts crispy edges, gooey cheese, and a medley of savory flavors, complemented by fresh basil for a bright finish. With simple pantry ingredients and a foolproof breading technique, this recipe transforms humble eggplants into a show-stopping, meatless main dish. Ideal for weeknight dinners or special occasions, it’s a guaranteed crowd-pleaser that pairs beautifully with a side of garlic bread or a crisp green salad.

Nutriscore Rating: 68/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 6

Ingredients

• 2 large eggplants
• 1 tablespoon salt
• 0.5 cup olive oil
• 1 cup all-purpose flour
• 3 large eggs
• 2 cups breadcrumbs
• 1 cup Parmesan cheese
• 0.5 teaspoon black pepper
• 4 cups marinara sauce
• 2 cups mozzarella cheese
• 0.25 cup fresh basil leaves

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Slice the eggplants into 1/4-inch thick rounds and place them in a colander. Sprinkle both sides generously with salt and let them sit for 30 minutes to draw out moisture. Rinse the slices under cold water to remove excess salt, then pat dry with paper towels.

Step 3

Prepare the breading station: Place the flour in a shallow dish, beat the eggs in another shallow dish, and mix the breadcrumbs with Parmesan cheese and black pepper in a third shallow dish.

Step 4

Dredge each eggplant slice first in the flour, shaking off any excess, then dip into the beaten eggs, and finally coat with the breadcrumb mixture, pressing gently to adhere.

Step 5

In a large skillet, heat the olive oil over medium-high heat. Fry the breaded eggplant slices in batches until golden brown on both sides, about 3 minutes per side. Add more oil if needed. Transfer to a paper towel-lined plate to drain.

Step 6

Spread a thin layer of marinara sauce in the bottom of a 9x13 inch baking dish. Arrange a layer of eggplant slices over the sauce.

Step 7

Top the eggplant with a generous amount of marinara sauce, followed by a layer of mozzarella cheese.

Step 8

Repeat the layering process, finishing with a layer of sauce and a final sprinkling of mozzarella cheese.

Step 9

Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.

Step 10

Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.

Step 11

Let the eggplant Parmesan cool for 10 minutes before serving. Garnish with fresh basil leaves and enjoy.

Nutrition Facts

Serving size	2817.7 grams (2817.7g)

Amount per serving	% Daily Value*
Calories	4085

Total Fat 230.50g	296%
Saturated Fat 71.10g	356%
Polyunsaturated Fat 12.30g
Cholesterol 794mg	265%
Sodium 14117mg	614%
Total Carbohydrate 357.10g	130%
Dietary Fiber 46.80g	167%
Total Sugars 66.20g
Protein 164.10g	328%

Vitamin D 159IU	796%
Calcium 2855mg	220%
Iron 24mg	131%
Potassium 2730mg	58%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.9%

Protein: 15.8%

Carbs: 34.3%