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Eggplant Parmesan

A classic Italian dish made with layers of crispy eggplant, marinara sauce, and gooey cheese, perfect for a comforting meal.

  • Total Time: 75 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 2 medium Eggplant
  • 2 cups Marinara Sauce
  • 2 cups Mozzarella Cheese, shredded
  • 1 cup Parmesan Cheese, grated
  • 2 large Eggs
  • 1 cup Breadcrumbs, Italian style
  • Fresh Basil (optional)

Instructions

  1. Slice the eggplant into 1/2 inch thick slices, sprinkle with salt, and let sit for 30 minutes to draw out moisture.
  2. Rinse the eggplant, pat dry, then bread in flour, eggs, and breadcrumbs.
  3. Fry the breaded eggplant slices until crispy on both sides.
  4. In a baking dish, layer fried eggplant, marinara sauce, mozzarella, and parmesan, repeating until all ingredients are used.
  5. Bake at 400°F until bubbly and golden.

Notes

Leftover Eggplant Parmesan is even better the next day. For freezing, layer with parchment paper to avoid sticking.

  • Author: miguel-santiago
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 serving
  • Calories: 350
  • Sugar: 5g
  • Sodium: 400mg
  • Fat: 12g
  • Saturated Fat: 4g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 3g
  • Protein: 15g
  • Cholesterol: 30mg

Keywords: Eggplant Parmesan, Italian comfort food, vegetarian recipe, baked eggplant