Description
A classic Italian-American dish made with layers of breaded and fried eggplant slices, marinara sauce, and melted cheese, baked to perfection.
Ingredients
Units
Scale
- 2 large eggplants, sliced into 1/4-inch rounds
- 1 tablespoon salt
- 2 cups breadcrumbs
- 1 cup grated Parmesan cheese
- 2 teaspoons dried Italian seasoning
- 3 large eggs, beaten
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1/4 cup chopped fresh basil (optional)
- 1/4 cup olive oil (for frying)
Instructions
- Slice the eggplants and sprinkle with salt. Let sit for 30 minutes to draw out moisture, then pat dry.
- Preheat the oven to 375°F (190°C).
- Combine breadcrumbs, Parmesan cheese, and Italian seasoning in a bowl. Beat the eggs in a separate bowl.
- Dip eggplant slices in egg, then coat with the breadcrumb mixture.
- Heat olive oil in a pan and fry eggplant slices until golden brown on both sides. Drain on paper towels.
- Spread a layer of marinara sauce in a baking dish. Layer eggplant slices, more marinara, mozzarella, and repeat layers. Finish with mozzarella on top.
- Bake uncovered for 25–30 minutes until cheese is bubbly and golden.
- Garnish with fresh basil if desired. Let rest for 10 minutes before serving.
Notes
- You can use store-bought or homemade marinara sauce.
- For a lighter version, bake the breaded eggplant slices instead of frying.
- Eggplant Parmesan can be made ahead and refrigerated before baking.
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 6g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 15g
- Cholesterol: 65mg