Delicious Eggplant Parmesan
Indulge in the ultimate comfort food with this Delicious Eggplant Parmesan recipe—an all-time Italian classic that’s irresistibly crispy, cheesy, and full of flavor. Perfectly breaded and golden-fried eggplant slices are layered with rich marinara sauce, creamy fresh mozzarella, and a touch of grated Parmesan, then baked to bubbly perfection. With a hint of Italian seasoning and fresh basil garnish, this dish strikes a beautiful balance of hearty and fresh flavors. Ideal for vegetarians and those seeking a crowd-pleasing dinner, this easy yet impressive recipe is a surefire winner. Serve with a side of spaghetti or garlic bread for a meal that’s bound to be a hit at your table.
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Ingredients
- 2 large Eggplants
- 1 teaspoon Salt
- 1 cup All-purpose flour
- 3 large Eggs
- 2 cups Breadcrumbs
- 1 cup Grated Parmesan cheese
- 1 teaspoon Dried Italian seasoning
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 cup Olive oil
- 4 cups Marinara sauce
- 16 ounces Fresh mozzarella cheese
- 0.5 cup Grated Parmesan cheese (for topping)
- 8 pieces Fresh basil leaves
Directions
Step 1
Slice the eggplants into 1/4-inch thick rounds. Lay them out on a baking sheet lined with paper towels, and sprinkle each side with 1 teaspoon of salt. Allow them to sit for 30 minutes to release excess moisture. Pat them dry with clean paper towels.
Step 2
Prepare three shallow dishes: one with the all-purpose flour, one with beaten eggs, and the third with a mixture of breadcrumbs, 1 cup grated Parmesan cheese, Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
Step 3
Dredge each eggplant slice in flour, then dip into the beaten eggs, and finally coat in the breadcrumb mixture. Press gently to ensure the crumbs adhere well.
Step 4
Preheat your oven to 375°F (190°C).
Step 5
Heat olive oil in a large skillet over medium heat. Fry the breaded eggplant slices in batches, cooking for 2-3 minutes on each side until golden brown. Place them on a plate lined with paper towels to drain excess oil.
Step 6
Spread 1 cup of marinara sauce on the bottom of a 9x13-inch baking dish. Arrange a single layer of fried eggplant slices on top.
Step 7
Top the eggplant with another cup of marinara sauce, followed by slices of fresh mozzarella cheese. Repeat the layering process (eggplant, sauce, mozzarella) until all ingredients are used, finishing with a layer of marinara sauce and a sprinkling of 0.5 cup grated Parmesan cheese.
Step 8
Cover the dish with foil and bake in the preheated oven for 25 minutes. Then remove the foil and bake for an additional 20-25 minutes, or until the cheese is bubbly and lightly browned.
Step 9
Let the Eggplant Parmesan rest for 10 minutes before serving. Garnish with fresh basil leaves, and enjoy!
Nutrition Facts
| Serving size | (3135.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5220.6 |
| Total Fat 310.4g | 0% |
| Saturated Fat 128.9g | 0% |
| Polyunsaturated Fat 10.6g | |
| Cholesterol 1089.6mg | 0% |
| Sodium 14374.6mg | 0% |
| Total Carbohydrate 364.8g | 0% |
| Dietary Fiber 47.0g | 0% |
| Total Sugars 78.3g | |
| Protein 250.5g | 0% |
| Vitamin D 123IU | 0% |
| Calcium 4906.0mg | 0% |
| Iron 26.4mg | 0% |
| Potassium 2862.5mg | 0% |
Source of Calories