Ev's Eggplant Aubergine Parmigiana
Indulge in the comforting layers of "Ev's Eggplant Aubergine Parmigiana," a classic Italian-inspired dish bursting with rich flavors and rustic charm. This recipe masterfully combines crispy, golden-brown eggplant rounds with a velvety marinara sauce, gooey melted mozzarella, and nutty Parmesan cheese, all accented by the fresh aroma of basil. Perfect for vegetarians, this hearty baked casserole offers a luscious balance of textures, from the crunchy breadcrumb coating to the creamy, cheesy topping. With simple ingredients and step-by-step instructions, this Eggplant Parmigiana is an excellent choice for a comforting family dinner or a show-stopping centerpiece for your next gathering. Serve alongside crusty bread or a crisp green salad for a meal that’s as satisfying as it is memorable.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 2 pieces Eggplants (medium-sized)
- 2 teaspoons Salt
- 3 tablespoons Olive oil
- 1 cup All-purpose flour
- 3 pieces Eggs
- 1.5 cups Breadcrumbs
- 3 cups Marinara sauce
- 2 cups Mozzarella cheese, shredded
- 1 cup Parmesan cheese, grated
- 0.5 cup Fresh basil leaves
- 1 teaspoon Ground black pepper
Directions
Step 1
Slice the eggplants into 1/4-inch thick rounds and sprinkle both sides with 2 teaspoons of salt. Lay the slices on a wire rack or paper towels and let them sit for 30 minutes to draw out excess moisture. Rinse and pat them dry with paper towels.
Step 2
Preheat the oven to 375°F (190°C).
Step 3
Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs. Dredge each eggplant slice in flour, dip it into the egg, and then coat it with breadcrumbs. Set the breaded slices aside on a baking sheet.
Step 4
Heat 3 tablespoons of olive oil in a large skillet over medium heat. Fry the breaded eggplant slices in batches until golden brown on both sides, about 2-3 minutes per side. Add more oil as needed. Remove and drain the cooked slices on paper towels.
Step 5
In a 9x13-inch baking dish, spread a layer of marinara sauce (about 1/3 cup). Arrange a layer of fried eggplant slices over the sauce, slightly overlapping. Sprinkle with shredded mozzarella, grated Parmesan, and a few fresh basil leaves. Repeat the layering process (sauce, eggplant, cheeses, basil) until all ingredients are used, ending with a final layer of sauce topped with cheese.
Step 6
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 20-25 minutes, until the cheese is bubbling and lightly browned.
Step 7
Let the Eggplant Parmigiana cool for 10 minutes before serving. Garnish with additional basil leaves if desired.
Nutrition Facts
| Serving size | (2116.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3040.5 |
| Total Fat 150.6g | 0% |
| Saturated Fat 58.7g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 814.0mg | 0% |
| Sodium 11147.2mg | 0% |
| Total Carbohydrate 284.8g | 0% |
| Dietary Fiber 33.6g | 0% |
| Total Sugars 51.7g | |
| Protein 146.0g | 0% |
| Vitamin D 123IU | 0% |
| Calcium 2794.1mg | 0% |
| Iron 20.7mg | 0% |
| Potassium 1931.0mg | 0% |
Source of Calories