My Mama's Eggplant Parmigiana

Indulge in the comforting flavors of "My Mama's Eggplant Parmigiana," a cherished family recipe that brings classic Italian comfort food right to your table. This dish features tender eggplant slices, perfectly seasoned and fried to golden perfection, layered with rich marinara sauce, gooey mozzarella cheese, and a hint of fresh basil for a fragrant, herby finish. The use of freshly grated Parmesan in the breadcrumb coating adds a nutty, savory depth that elevates this timeless recipe. Baked until bubbling and golden, this eggplant parmigiana is the ultimate crowd-pleaser, perfect for family dinners, potlucks, or special occasions. With easy step-by-step instructions and a prep time of just 30 minutes, this recipe invites you to savor every bite of this Italian-American favorite.

Nutriscore Rating: 69/100

Prep Time:30 mins

Cook Time:50 mins

Total Time:80 mins

Servings: 6

Ingredients

• 2 large Eggplant
• 2 teaspoons Salt
• 1 cup All-purpose flour
• 3 large Eggs
• 2 cups Breadcrumbs
• 0.5 cup Parmesan cheese, grated
• 0.5 cup Vegetable or olive oil
• 4 cups Marinara sauce
• 2 cups Mozzarella cheese, shredded
• 0.25 cup Fresh basil leaves

Directions

Step 1

Slice the eggplants into 1/4-inch thick rounds. Lay them on a large baking sheet in a single layer.

Step 2

Sprinkle both sides of the eggplant slices with salt and let them sit for 20 minutes to draw out excess moisture. Pat them dry with paper towels.

Step 3

Set up a breading station with three shallow bowls: one with flour, one with the eggs lightly beaten, and one with breadcrumbs mixed with grated Parmesan.

Step 4

Dip each slice of eggplant into the flour, shaking off the excess, then into the beaten egg, and finally coat it with the breadcrumb mixture. Set aside on a plate.

Step 5

In a large skillet, heat the vegetable or olive oil over medium heat. Fry the eggplant slices in batches for 2-3 minutes per side, until golden brown and crispy. Drain on a paper towel-lined plate to remove excess oil.

Step 6

Preheat your oven to 375°F (190°C).

Step 7

Spread 1/2 cup of marinara sauce over the bottom of a 9x13-inch baking dish. Arrange a single layer of fried eggplant slices over the sauce.

Step 8

Spoon marinara sauce over the eggplant slices, followed by a sprinkle of shredded mozzarella and a few basil leaves.

Step 9

Repeat the layering process until all the eggplant slices are used, finishing with a layer of marinara sauce and mozzarella cheese on top.

Step 10

Cover the baking dish with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for an additional 15 minutes, or until the cheese is bubbling and golden.

Step 11

Let the Eggplant Parmigiana rest for 10 minutes before serving. Garnish with extra basil leaves if desired. Serve warm and enjoy!

Nutrition Facts

Serving size	(3038.9g)

Amount per serving	% Daily Value*
Calories	3998.9

Total Fat 222.7g	0%
Saturated Fat 62.0g	0%
Polyunsaturated Fat 1.0g
Cholesterol 774.0mg	0%
Sodium 13120.8mg	0%
Total Carbohydrate 372.5g	0%
Dietary Fiber 57.0g	0%
Total Sugars 84.4g
Protein 145.7g	0%

Vitamin D 123IU	0%
Calcium 2448.8mg	0%
Iron 24.2mg	0%
Potassium 3463.6mg	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: 49.2%

Protein: 14.3%

Carbs: 36.5%