Dianne's Eggplant Parmesan

Experience the ultimate comfort food with Dianne's Eggplant Parmesan, a hearty and flavorful Italian classic that's perfect for weeknight dinners or special occasions. Tender, golden-brown eggplant slices are coated in a crunchy breadcrumb and Parmesan crust, then layered with rich marinara sauce and melted mozzarella for a dish that’s as satisfying as it is irresistible. This recipe features simple ingredients like fresh basil, grated Parmesan, and olive oil for an authentic taste that’s sure to transport your taste buds straight to Italy. With just 20 minutes of prep time and a warm, bubbly finish from the oven, it’s a must-try for fans of traditional eggplant recipes. Pair it with pasta, garlic bread, or a crisp green salad for an unforgettable meal that’s a true crowd-pleaser.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 6

Ingredients

• 2 large Eggplant
• 1 tablespoon Kosher salt
• 1 cup All-purpose flour
• 3 pieces Large eggs
• 2 cups Breadcrumbs
• 1 cup Parmesan cheese (grated)
• 0.5 cup Olive oil
• 4 cups Marinara sauce
• 2 cups Mozzarella cheese (shredded)
• 0.25 cup Fresh basil leaves (chopped)

Directions

Step 1

Wash and slice the eggplants into 0.25-inch thick rounds. Lay the slices on a large sheet pan and sprinkle both sides with kosher salt to draw out excess moisture. Let them rest for 30 minutes, then rinse off the salt and pat the slices dry with paper towels.

Step 2

Set up a breading station with three bowls: one with all-purpose flour, one with beaten eggs, and one with breadcrumbs mixed with 0.5 cup of grated Parmesan cheese.

Step 3

Dredge each eggplant slice in flour, dip it into the beaten eggs, and coat it evenly with the breadcrumb mixture. Place the breaded slices on a clean plate.

Step 4

Heat olive oil in a large skillet over medium heat. Fry the breaded eggplant slices in batches, cooking for about 2 minutes on each side or until golden brown. Remove from the skillet and place on a paper towel-lined plate to drain excess oil.

Step 5

Preheat your oven to 375°F (190°C).

Step 6

Spread 1 cup of marinara sauce evenly on the bottom of a 9x13-inch baking dish. Arrange a single layer of fried eggplant slices over the sauce. Top with another cup of marinara sauce, a handful of shredded mozzarella, and a sprinkle of Parmesan cheese.

Step 7

Repeat the layering process until all the ingredients are used, finishing with a layer of marinara sauce and a generous topping of mozzarella and Parmesan cheeses.

Step 8

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

Step 9

Remove the foil and bake for an additional 15-20 minutes, or until the cheese is melted and bubbling, and the dish is heated through.

Step 10

Garnish with chopped fresh basil leaves before serving. Serve warm with a side of pasta, garlic bread, or a crisp green salad.

Nutrition Facts

Serving size	(3256.1g)

Amount per serving	% Daily Value*
Calories	4801.6

Total Fat 272.0g	0%
Saturated Fat 97.5g	0%
Polyunsaturated Fat 11.6g
Cholesterol 924.5mg	0%
Sodium 13110.5mg	0%
Total Carbohydrate 385.2g	0%
Dietary Fiber 57.5g	0%
Total Sugars 80.0g
Protein 220.4g	0%

Vitamin D 120IU	0%
Calcium 4232.0mg	0%
Iron 26.1mg	0%
Potassium 3796.0mg	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: 50.3%

Protein: 18.1%

Carbs: 31.6%