Eggplant Aubergine Parmesan Easy
Indulge in the comforting flavors of this easy Eggplant Aubergine Parmesan, a classic Italian-inspired dish made simple and accessible for any home cook. Tender slices of eggplant are perfectly coated in a crispy, golden Parmesan-breadcrumb crust, layered with rich marinara sauce, creamy mozzarella cheese, and fragrant fresh basil. This oven-baked masterpiece skips the fuss with straightforward steps, yet delivers restaurant-quality results. With just 25 minutes of prep and a handful of wholesome ingredients, it's an ideal recipe for family dinners or potluck gatherings. Whether you're a seasoned pro or a beginner in the kitchen, this crowd-pleasing Eggplant Parmesan is sure to become a go-to favorite. Perfectly satisfying, delightfully cheesy, and bursting with robust Italian flavors!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 2 large Eggplant (aubergine)
- 2 teaspoons Salt
- 1 cup All-purpose flour
- 3 large Eggs
- 2 cups Breadcrumbs
- 1 cup Grated Parmesan cheese
- 4 tablespoons Olive oil
- 3 cups Marinara sauce
- 2 cups Shredded mozzarella cheese
- 0.25 cup Fresh basil leaves
Directions
Step 1
Slice the eggplants into 1/4-inch thick rounds. Sprinkle both sides with 1 teaspoon of salt and place them on a baking sheet lined with paper towels. Let sit for 30 minutes to draw out moisture, then pat them dry with more paper towels.
Step 2
Preheat your oven to 375°F (190°C).
Step 3
Set up a breading station with three shallow bowls: one filled with flour, one with beaten eggs, and one with a mixture of breadcrumbs and grated Parmesan cheese.
Step 4
Dredge each eggplant slice in flour, dip into the beaten eggs, and coat with the breadcrumb-Parmesan mixture. Set aside on a tray.
Step 5
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add a few eggplant slices in a single layer and fry for 2-3 minutes on each side until golden brown. Repeat with the remaining slices, adding more olive oil as needed.
Step 6
Spread 1/2 cup of marinara sauce evenly on the bottom of a 9x13-inch baking dish. Layer half of the fried eggplant slices over the sauce.
Step 7
Top with 1 cup of marinara sauce, 1 cup of shredded mozzarella, and half of the fresh basil leaves. Repeat the layers with the remaining eggplant slices, sauce, mozzarella, and basil.
Step 8
Bake in the preheated oven for 25-30 minutes, until the cheese is bubbly and golden brown.
Step 9
Allow the dish to rest for 10 minutes before serving. Garnish with extra basil leaves, if desired.
Nutrition Facts
| Serving size | (2578.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3511.5 |
| Total Fat 168.4g | 0% |
| Saturated Fat 61.8g | 0% |
| Polyunsaturated Fat 5.3g | |
| Cholesterol 798.6mg | 0% |
| Sodium 12125.9mg | 0% |
| Total Carbohydrate 348.1g | 0% |
| Dietary Fiber 46.7g | 0% |
| Total Sugars 65.5g | |
| Protein 165.5g | 0% |
| Vitamin D 123IU | 0% |
| Calcium 2854.4mg | 0% |
| Iron 21.8mg | 0% |
| Potassium 2642.2mg | 0% |
Source of Calories