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Eggplant Parmesan

Savory Eggplant Parmesan: Your Go-To Comfort Food Recipe

This Eggplant Parmesan combines crispy eggplant, rich marinara, and cheesy goodness, making it a must-try comfort food.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: PASTA
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Eggplant
  • 2 medium Eggplants Select firm, fresh eggplants
  • 1 tablespoon Salt Essential for drawing out moisture
For the Breading
  • 2 large Eggs Can use plant-based eggs for a vegan option
  • 1 cup Panko Breadcrumbs Opt for gluten-free if needed
  • 1/2 cup Olive Oil Can substitute with vegetable or canola oil
For the Sauce
  • 2 cups Marinara Sauce Use homemade or store-bought
For the Cheesy Layers
  • 2 cups Mozzarella Cheese Low-moisture varieties melt beautifully
  • 1 cup Parmesan Cheese Can swap with pecorino
  • 1/4 cup Fresh Basil Green basil enhances flavor; use less dried

Equipment

  • skillet
  • baking dish
  • Oven
  • Mixing Bowl

Method
 

How to Make Eggplant Parmesan
  1. Start by cutting the eggplants into half-inch rounds. Sprinkle with salt and let them sit for about 30 minutes. Rinse and pat dry afterward.
  2. In a bowl, beat eggs with a splash of water. Dredge the eggplant slices in the egg mixture, then coat them in the panko breadcrumbs.
  3. Heat olive oil in a skillet and shallow-fry the eggplant until golden brown, around 2-3 minutes per side, or bake at 450°F for about 20 minutes.
  4. Layer marinara sauce, followed by eggplant, mozzarella, and parmesan in a baking dish until all ingredients are used, finishing with mozzarella.
  5. Bake in the oven until the cheese is bubbly and golden, approximately 30 minutes.
  6. Allow to cool slightly before serving. Pairs well with crusty bread or a fresh salad.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 15gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 150mgSodium: 700mgPotassium: 600mgFiber: 5gSugar: 6gVitamin A: 800IUVitamin C: 5mgCalcium: 400mgIron: 2mg

Notes

Allow the assembled Eggplant Parmesan to sit in the fridge overnight before baking to enhance flavors.

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