Eggplant Parmesan Recipe

This eggplant parmesan will introduce you to an Italian dish that's crispy, tasty, and nutritious. As the eggplants are coated with breadcrumbs and deep-fried, everything becomes way more intriguing— crispier, and more flavorful.

Prep Time5 mins

Cook Time1 hr 5 mins

Total Time1 hr 10 mins

Course: Breakfast, Main Course

Cuisine: American, Italian

Keyword: Eggplant Parmesan, Eggplant Parmesan Recipe, how to make Eggplant Parmesan

Servings: servings

Calories: 466kcal

Author: Luna Regina

Ingredients

12 oz eggplant
1 tsp ground black pepper
1/2 cup olive oil (*)
6 oz onion chopped
2 tsp garlic minced
1 cup homemade tomato sauce
1/2 cup water
1 tsp oregano
2 tbsp fresh basil chopped
2 medium eggs
1/3 oz shredded parmesan cheese
2 oz baguette bread crumbled, (*)
1/2 cup all-purpose flour (*)
3 oz mozzarella cheese
1 tbsp fresh parsley chopped

Instructions

Make the marinara

Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the onion and garlic, and stir for 5 minutes.
Continue to add homemade tomato sauce, oregano, water, and ground black pepper to the skillet. Whisk to combine.

Coat the eggplant

Preheat the oven to 350℉.
Prepare three large and shallow plates, the first one with flour, the second one with beaten eggs, and the third one with the breadcrumbs mixed with parmesan cheese.
Dredge each eggplant slice in the flour mixture, dip it in the egg mixture, then coat it in the breadcrumbs and parmesan mixture. Work with one slice at a time and repeat to the end.

Fry the eggplant

Add 1/2 cup of olive oil to a non-stick pan and turn on medium heat. Once the oil is shimmering (not smoking hot), fry all the coated eggplant until slightly golden on both sides.
Transfer the fried eggplant to a wire rack lined with a few layers of paper towel to drain all excess oil.

Bake the eggplant

Divide the marinara sauce into three equal parts.
Spread one-third of the marinara sauce evenly over the bottom of a casserole dish. Place half of the fried eggplant on it.
Sprinkle half of the chopped basil and half of the mozzarella cheese onto the first layer of eggplant.
Repeat step two to make the second layer.
Spread the remaining marinara sauce evenly over the second layer. Sprinkle the remaining mozzarella cheese on it.
Bake at 350℉ for 20 minutes, until the cheese is melted and turns golden brown, and the marinara sauce is bubbling.
Remove the dish from the oven. Serve immediately.

Notes

(*) Only part of these ingredients will end up in the final product, and we have calculated nutritional values based on that amount. The whole amount is needed for the coating and cooking process, but what actually ends up being consumed are 5 tablespoons of olive oil, 1 ounce of breadcrumbs, and 3 ounces of all-purpose flour.

Nutrition