Classic Eggplant Parmigiana

Dive into the timeless comfort of Classic Eggplant Parmigiana, a rich and flavorful Italian dish that brings together layers of golden-brown breaded eggplant, tangy tomato sauce, gooey fresh mozzarella, and fragrant basil. This recipe combines traditional techniques like salting the eggplant to remove bitterness and pan-frying for a perfectly crisp exterior, complemented by a luxurious oven bake that melts all the flavors together. With its combination of crispy and cheesy textures, this hearty vegetarian casserole is perfect for family dinners or special occasions. Serve it with a side of crusty bread or a fresh green salad to complete the experience. Easy to make and utterly satisfying, this Classic Eggplant Parmigiana is a must-try for lovers of authentic Italian cuisine.

Nutriscore Rating: 66/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 6

Ingredients

• 2 large eggplant
• 2 teaspoons salt
• 1 cup olive oil
• 1 cup all-purpose flour
• 3 large eggs
• 2 cups breadcrumbs
• 1.5 cups parmesan cheese, grated
• 12 ounces fresh mozzarella, sliced
• 2.5 cups tomato sauce
• 0.5 cup fresh basil leaves, chopped
• 0.5 teaspoon black pepper

Directions

Step 1

Slice the eggplants into 1/4-inch-thick rounds. Sprinkle them with 2 teaspoons of salt and place them in a colander to drain excess moisture for about 30 minutes. Rinse and pat dry.

Step 2

Preheat your oven to 375°F (190°C).

Step 3

In three separate shallow bowls, place the flour, beaten eggs, and breadcrumbs mixed with half of the grated parmesan cheese.

Step 4

Dredge each eggplant slice in flour, dip into beaten eggs, then coat with the breadcrumb mixture. Press the breadcrumbs into the eggplant to ensure they adhere.

Step 5

Heat olive oil in a large skillet over medium-high heat. Fry the coated eggplant slices in batches until they are golden brown on both sides, about 3-4 minutes per side. Drain on paper towels.

Step 6

Spread a thin layer of tomato sauce across the bottom of a 9x13-inch baking dish.

Step 7

Arrange a layer of fried eggplant slices over the sauce. Top with some tomato sauce, slices of fresh mozzarella, a sprinkle of grated parmesan, and chopped basil.

Step 8

Repeat the layering process, finishing with a top layer of sauce and mozzarella.

Step 9

Cover the dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for another 15-20 minutes until the cheese is bubbly and lightly browned.

Step 10

Let the parmigiana cool for about 10 minutes before serving. Garnish with additional basil and serve warm.

Nutrition Facts

Serving size	(3121.4g)

Amount per serving	% Daily Value*
Calories	5559.2

Total Fat 371.9g	0%
Saturated Fat 116.1g	0%
Polyunsaturated Fat 22.2g
Cholesterol 945.3mg	0%
Sodium 14805.5mg	0%
Total Carbohydrate 368.9g	0%
Dietary Fiber 56.8g	0%
Total Sugars 85.9g
Protein 202.3g	0%

Vitamin D 123IU	0%
Calcium 3558.8mg	0%
Iron 30.6mg	0%
Potassium 3784.3mg	0%

*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: 59.4%

Protein: 14.4%

Carbs: 26.2%