Judy's Eggplant Aubergine Parm

Indulge in the ultimate comfort food with *Judy's Eggplant (Aubergine) Parm*, a classic Italian-inspired dish brimming with flavor and texture. This recipe transforms humble eggplants into golden, crispy rounds that are perfectly layered with rich marinara sauce, gooey mozzarella cheese, and fragrant basil leaves. The secret lies in salting the eggplant slices to remove excess moisture, ensuring they fry to a flawless crisp. With its comforting layers bubbling with cheesy goodness, this dish is baked to perfection for an irresistible main course. Perfect for family dinners or special occasions, "Judy's Eggplant Aubergine Parm" satisfies vegetarians and comfort-food lovers alike. Serve it with fresh crusty bread or a crisp green salad for a meal that’s both hearty and unforgettable.

Nutriscore Rating: 68/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 6

Ingredients

• 2 large Eggplants (aubergines)
• 2 tablespoons Kosher salt
• 1 cup All-purpose flour
• 3 large Eggs
• 2 cups Breadcrumbs (Italian seasoned)
• 1 cup Parmesan cheese (grated)
• 1 cup Vegetable oil
• 4 cups Marinara sauce
• 3 cups Mozzarella cheese (shredded)
• 10 pieces Fresh basil leaves
• 0.5 teaspoons Black pepper
• 2 tablespoons Olive oil

Directions

Step 1

Slice the eggplants into 1/4-inch thick rounds and lay them on a baking sheet lined with paper towels. Sprinkle both sides with kosher salt and let them sit for 20 minutes to draw out excess moisture. Pat them dry with additional paper towels.

Step 2

Set up a breading station by placing all-purpose flour in one bowl, beaten eggs in another bowl, and a mixture of breadcrumbs and grated Parmesan cheese in a third bowl.

Step 3

Dredge each eggplant slice in the flour, then dip it in the beaten eggs, and finally coat it with the breadcrumb mixture. Press lightly to ensure the breadcrumbs adhere.

Step 4

Heat vegetable oil in a large skillet over medium heat. Fry the breaded eggplant slices in batches for 2–3 minutes per side, or until golden brown. Transfer them to a plate lined with paper towels to drain excess oil.

Step 5

Preheat your oven to 375°F (190°C).

Step 6

Spread a thin layer of marinara sauce on the bottom of a 9x13-inch baking dish. Arrange a single layer of fried eggplant slices over the sauce.

Step 7

Sprinkle a portion of shredded mozzarella cheese over the eggplants, followed by a few fresh basil leaves. Repeat the layering process, ending with a layer of marinara sauce and mozzarella cheese on top.

Step 8

Drizzle the top layer with olive oil and a sprinkle of black pepper.

Step 9

Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is melted and bubbly.

Step 10

Let the Eggplant Aubergine Parm rest for 10 minutes before serving to allow the layers to set. Garnish with additional fresh basil leaves and serve warm.

Nutrition Facts

Serving size	(3295.2g)

Amount per serving	% Daily Value*
Calories	6078.9

Total Fat 420.4g	0%
Saturated Fat 128.6g	0%
Polyunsaturated Fat 137.1g
Cholesterol 1012.5mg	0%
Sodium 12457.4mg	0%
Total Carbohydrate 364.6g	0%
Dietary Fiber 49.4g	0%
Total Sugars 71.3g
Protein 235.5g	0%

Vitamin D 123IU	0%
Calcium 4775.5mg	0%
Iron 24.5mg	0%
Potassium 3458.5mg	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: 61.2%

Protein: 15.2%

Carbs: 23.6%