Eggplant Parmigiana

Indulge in the vibrant flavors of classic Italian comfort food with this Eggplant Parmigiana recipe—perfectly crispy layers of breaded eggplant slices nestled between savory tomato sauce, gooey mozzarella, and fragrant basil. This dish combines traditional cooking techniques, like pan-frying and oven-baking, to achieve a delightful combination of textures and rich flavors. Featuring freshly grated Parmesan cheese in the breadcrumb coating and a finishing touch of golden-baked mozzarella, this heavenly casserole is a crowd-pleasing vegetarian option for weeknight dinners or special gatherings. Easy to prep and generously packed with wholesome ingredients, Eggplant Parmigiana is served piping hot and pairs beautifully with a side of garlic bread or a crisp green salad. A true Italian classic made to impress!

Nutriscore Rating: 69/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 6

Ingredients

• 2 large eggplants
• 1 tablespoon salt
• 3 tablespoons olive oil
• 1 cup all-purpose flour
• 3 large eggs
• 2 cups breadcrumbs
• 1 cup Parmesan cheese, grated
• 12 ounces mozzarella cheese, sliced
• 3 cups tomato sauce
• 10 fresh basil leaves
• 1 teaspoon black pepper

Directions

Step 1

Slice the eggplants into 1/4 inch thick rounds and sprinkle both sides with salt. Place them on a paper towel-lined baking sheet and let them sit for about 30 minutes to draw out excess moisture.

Step 2

Preheat the oven to 375°F (190°C).

Step 3

Rinse the eggplant slices under cold water to remove the salt, then pat them dry with paper towels.

Step 4

Set up a breading station with three shallow dishes: put the flour in the first, the beaten eggs in the second, and the breadcrumbs mixed with the grated Parmesan cheese in the third.

Step 5

Dip each eggplant slice into the flour, shaking off the excess, then the egg, then coat with the breadcrumb mixture. Ensure both sides are evenly coated.

Step 6

In a large skillet over medium heat, heat the olive oil. Fry the eggplant slices in batches until golden brown on each side, about 3-4 minutes per side. Transfer the fried slices to a paper towel-lined plate to drain any excess oil.

Step 7

Spread a thin layer of tomato sauce on the bottom of a 9x13 inch baking dish. Arrange a layer of fried eggplant slices, cover with more tomato sauce, a layer of mozzarella slices, and a few basil leaves. Repeat the layering process until all ingredients are used, finishing with a layer of mozzarella on top.

Step 8

Season each layer with a pinch of black pepper.

Step 9

Cover with aluminum foil and bake in the preheated oven for 20 minutes, then remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.

Step 10

Allow the eggplant parmigiana to rest for 10 minutes before serving. Garnish with remaining basil leaves.

Nutrition Facts

Serving size	(3029.0g)

Amount per serving	% Daily Value*
Calories	3839.8

Total Fat 182.5g	0%
Saturated Fat 80.1g	0%
Polyunsaturated Fat 4.0g
Cholesterol 905.3mg	0%
Sodium 15130.9mg	0%
Total Carbohydrate 365.5g	0%
Dietary Fiber 61.3g	0%
Total Sugars 70.0g
Protein 197.6g	0%

Vitamin D 123IU	0%
Calcium 3634.0mg	0%
Iron 40.9mg	0%
Potassium 4308.1mg	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: 42.2%

Protein: 20.3%

Carbs: 37.5%