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eggplant-parmesan-recipe

Eggplant Parmesan Recipe

A classic Italian dish made with layers of breaded eggplant, marinara sauce, and melted cheese.
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Preparation Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: Italian
Servings: 4 servings
Calories: 350 kcal

Ingredients 

Main Ingredients

  • 2 large eggplants
  • 2 cups breadcrumbs
  • 1 cup grated Parmesan cheese
  • 2 cups marinara sauce
  • 2 cups shredded mozzarella cheese
  • 2 large eggs beaten
  • 1 cup all-purpose flour
  • to taste salt
  • to taste black pepper
  • as needed olive oil for frying

Instructions 

  1. Preheat oven to 375°F (190°C).
  2. Slice eggplants into ¼-inch thick rounds. Season with salt and let sit for 30 minutes to draw out moisture. Pat dry.
  3. Set up a breading station with flour, beaten eggs, and breadcrumbs mixed with Parmesan cheese.
  4. Dredge each eggplant slice in flour, dip in eggs, and coat with breadcrumb mixture.
  5. Heat olive oil in a frying pan over medium heat. Fry eggplant slices until golden brown on both sides. Drain on paper towels.
  6. In a baking dish, spread a layer of marinara sauce. Arrange a layer of fried eggplant slices on top. Sprinkle with mozzarella cheese. Repeat layers, ending with cheese on top.
  7. Bake in preheated oven for 20-25 minutes, until cheese is melted and bubbly.
  8. Let cool for a few minutes before serving.

Nutritional Value

Calories: 350kcal | Carbohydrates: 30g | Protein: 15g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 50mg | Sodium: 800mg | Potassium: 500mg | Fiber: 5g | Sugar: 7g | Vitamin A: 500IU | Vitamin C: 10mg | Calcium: 300mg | Iron: 2mg

Keywords

Eggplant Parmesan
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