Description
Eggplant Parmesan is a hearty and flavorful Italian-American classic featuring crispy breaded eggplant slices layered with marinara sauce and gooey melted cheese. Perfect for family dinners or special occasions, this dish offers a satisfying combination of textures and bold flavors while being a comforting crowd-pleaser.
Ingredients
Scale
- 2 large eggplants, sliced into ½-inch rounds
- 1 teaspoon salt (for sweating eggplants)
- 2 large eggs, beaten
- 1 cup breadcrumbs
- ½ cup grated Parmesan cheese
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1 teaspoon dried oregano
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 375°F (190°C).
- Sprinkle the eggplant slices with salt and let them rest for 20 minutes to remove excess moisture. Rinse and pat dry.
- In a bowl, mix breadcrumbs, Parmesan, and oregano. Dip each eggplant slice in the beaten eggs, then coat with the breadcrumb mixture.
- Heat olive oil in a skillet over medium heat. Fry the eggplant slices until golden brown on each side, or bake them on a greased sheet at 400°F for 20 minutes.
- In a baking dish, spread a layer of marinara sauce. Add a layer of eggplant slices, followed by mozzarella. Repeat until all ingredients are used, finishing with mozzarella on top.
- Bake for 25–30 minutes, or until the cheese is bubbly and golden.
- Let the dish rest for 5 minutes before serving.
Notes
- For a lighter version, bake the eggplant slices instead of frying.
- Use gluten-free breadcrumbs for a gluten-free option.
- Garnish with fresh basil leaves for added aroma and flavor.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 310
- Sugar: 6g
- Sodium: 780mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 13g
- Cholesterol: 55mg
Keywords: Eggplant Parmesan, baked eggplant recipe, Italian eggplant dish, vegetarian lasagna alternative