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Eggplant Parmesan

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1h 10min

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6 servings

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This classic Italian dish features tender slices of breaded and fried eggplant layered with a rich tomato sauce and melted mozzarella cheese. Eggplant Parmesan is a comforting and satisfying vegetarian meal that's perfect for family dinners or special occasions. Serve it with a side of pasta or crusty bread for a complete and delicious experience.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
8 g
8 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Eggs

Milk

Wheat

Ingredients

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Steps

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1
Prepare the eggplant

Rinse the eggplant and slice it into 0.5-inch rounds. Sprinkle salt on both sides of the eggplant slices and let them sit for 30 minutes to release excess moisture. Pat the slices dry with paper towels.

2
Prepare the breading station

In three separate shallow dishes, place the flour, beaten eggs, and breadcrumbs mixed with 0.5 cup of grated Parmesan cheese.

3
Bread the eggplant

Dip each eggplant slice into the flour, then the beaten eggs, and finally coat with the breadcrumb mixture. Place the breaded slices on a baking sheet.

4
Fry the eggplant

Heat olive oil in a large skillet over medium-high heat. Fry the breaded eggplant slices in batches for 2-3 minutes per side until golden brown. Transfer to a paper towel-lined plate to drain excess oil.

5
Prepare the sauce

Mince the garlic cloves. In a saucepan, heat the tomato sauce over medium heat. Add the minced garlic, black pepper, and half of the chopped basil. Simmer for 5 minutes.

6
Assemble the dish

Preheat the oven to 375°F (190°C). In a 9x13 inch baking dish, spread a thin layer of tomato sauce. Arrange a layer of fried eggplant slices, followed by more sauce, mozzarella cheese, and the remaining Parmesan cheese. Repeat the layers until all ingredients are used, ending with cheese on top.

7
Bake and serve

Bake the Eggplant Parmesan for 25-30 minutes or until the cheese is melted and bubbly. Remove from the oven and let it cool for 5 minutes. Garnish with the remaining chopped basil and serve hot.

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