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Eggplant Parmesan

Eggplant Parmesan: 7 Heartwarming Secrets to Perfecting It

A classic Italian dish featuring layers of eggplant, marinara sauce, and cheese.

  • Total Time: 1 hour
  • Yield: 4 servings 1x

Ingredients

Scale
  • 2 large eggplants, sliced
  • 2 cups marinara sauce
  • 2 cups mozzarella cheese, shredded
  • 1 cup Parmesan cheese, grated
  • 1 cup flour
  • 3 eggs, beaten
  • 2 cups bread crumbs
  • Olive oil for frying
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Slice the eggplant and sprinkle with salt. Let sit for 30 minutes to draw out moisture.
  3. Rinse the eggplant slices and pat dry.
  4. Dredge each slice in flour, dip in beaten eggs, and coat with bread crumbs.
  5. Heat olive oil in a pan and fry the eggplant slices until golden brown on both sides.
  6. In a baking dish, layer marinara sauce, fried eggplant, mozzarella, and Parmesan.
  7. Repeat layers until all ingredients are used, finishing with cheese on top.
  8. Bake for 25-30 minutes until the cheese is bubbly and golden.
  9. Let cool for a few minutes before serving.

Notes

  • For a healthier version, bake the eggplant instead of frying.
  • Pair with a side salad for a complete meal.
  • You can add herbs like basil or oregano for extra flavor.
  • Author: Janet D. Evans
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Baking and frying
  • Cuisine: Italian
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice
  • Calories: 350
  • Sugar: 6g
  • Sodium: 800mg
  • Fat: 20g
  • Saturated Fat: 8g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 5g
  • Protein: 15g
  • Cholesterol: 100mg

Keywords: Eggplant Parmesan, Italian dish, vegetarian recipe