Luca's Eggplant Parmesan

Indulge in the layers of flavor and tradition with Luca's Eggplant Parmesan, a classic Italian-inspired dish that transforms simple ingredients into comfort food perfection. This recipe features golden, crispy slices of eggplant, breaded with a Parmesan-infused coating and layered with rich tomato sauce, melty mozzarella, and aromatic basil. A slow bake in the oven allows the flavors to meld beautifully, creating a hearty, cheesy, and irresistibly delicious meal. Perfect as a main dish for family dinners or special occasions, Luca's Eggplant Parmesan pairs beautifully with a fresh green salad or a side of garlic bread. With straightforward steps and pantry-friendly ingredients, this dish brings a timeless restaurant-quality favorite straight to your table.

Nutriscore Rating: 69/100

Prep Time:25 mins

Cook Time:60 mins

Total Time:85 mins

Servings: 6

Ingredients

• 2 large Eggplant
• 2 teaspoons Salt
• 0.5 cup Olive oil
• 1 cup All-purpose flour
• 3 large Eggs
• 1.5 cups Breadcrumbs
• 1 cup Parmesan cheese, grated
• 2 cups Mozzarella cheese, shredded
• 3 cups Tomato sauce
• 0.25 cup Fresh basil leaves
• 0.5 teaspoon Black pepper

Directions

Step 1

Slice the eggplants into 1/4-inch-thick rounds and sprinkle both sides with salt. Lay the slices in a single layer on paper towels and let them sit for 30 minutes to draw out excess moisture.

Step 2

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

Step 3

Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs combined with half of the grated Parmesan cheese.

Step 4

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.

Step 5

Heat olive oil in a large skillet over medium heat. Dredge each eggplant slice in flour, dip into the beaten eggs, and coat with the breadcrumb mixture. Fry in batches until golden brown on both sides, about 2-3 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.

Step 6

Spread a thin layer of tomato sauce across the bottom of a large baking dish. Arrange a single layer of eggplant slices over the sauce, overlapping slightly if necessary.

Step 7

Spoon more tomato sauce over the eggplant layer, sprinkle with shredded mozzarella, and add a few fresh basil leaves.

Step 8

Repeat the layers until all ingredients are used, finishing with a top layer of sauce and mozzarella. Sprinkle the remaining Parmesan cheese over the top.

Step 9

Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for another 20-25 minutes, or until the cheese is bubbling and golden brown.

Step 10

Let the Eggplant Parmesan rest for 10 minutes before slicing. Garnish with fresh basil and serve warm.

Nutrition Facts

Serving size	(2811.0g)

Amount per serving	% Daily Value*
Calories	3849.6

Total Fat 222.2g	0%
Saturated Fat 69.9g	0%
Polyunsaturated Fat 11.6g
Cholesterol 814.0mg	0%
Sodium 12697.3mg	0%
Total Carbohydrate 325.2g	0%
Dietary Fiber 53.8g	0%
Total Sugars 76.4g
Protein 152.7g	0%

Vitamin D 123IU	0%
Calcium 2851.8mg	0%
Iron 22.3mg	0%
Potassium 3479.2mg	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: 51.1%

Protein: 15.6%

Carbs: 33.3%