Experience the rich and savory flavors of traditional Italian cuisine with this Eggplant Parmesan recipe. The eggplant's meaty texture pairs beautifully with marinara sauce and melted cheeses, making it a perfect meatless alternative that's hearty and satisfying. Whether you're a seasoned lover of Parmesan dishes or just trying it for the first time, this recipe promises a delightful culinary journey.
Ingredients
🍆 2 large eggplants
🌾 1 cup flour
🥚 2 eggs
🍞 1 cup bread crumbs
🧅 1 cup chopped onion
🧄 2 cloves chopped garlic
🍅 2 cups marinara sauce
🧀 1 cup shredded mozzarella
🧀 1/2 cup grated Parmesan cheese
🧄 1 teaspoon minced garlic (optional)
🧂 1 teaspoon onion powder
🧂 1 teaspoon garlic salt
🌿 1 teaspoon Italian seasoning (optional)
🌿 Fresh basil leaves, for garnish
🌿 1 tablespoon chopped parsley
🧂 Sea salt, to taste
🧂 Pepper, to taste
Instructions
1- Prep the Eggplant:
- Slice the eggplants into 1/4-inch thick rounds and sprinkle both sides with sea salt.
- Let them sit for 20 minutes to draw out excess moisture, then pat them dry with a paper towel.
2- Prepare the Breading Station:
- Place flour in a shallow dish.
- In another dish, beat the eggs.
- In a third dish, combine bread crumbs, onion powder, garlic salt, and Italian seasoning.
3- Bread the Eggplant:
- Dredge each eggplant slice in flour.
- Dip it in beaten eggs, and then coat with the bread crumb mixture.
- Ensure each slice is evenly coated.
4- Fry the Eggplant:
- Heat olive oil in a large skillet over medium heat.
- Fry the eggplant slices in batches until golden brown on both sides, about 2–3 minutes per side.
- Remove and drain on paper towels.
5- Assemble the Parmesan:
- Preheat your oven to 375°F (190°C).
- Spread a thin layer of marinara sauce over the bottom of a baking dish.
- Layer half the eggplant slices, cover with half the marinara sauce, half the mozzarella, and half the Parmesan cheese.
- Repeat layers with the remaining ingredients.
6- Bake:
- Cover with aluminum foil and bake in the preheated oven for 25 minutes.
- Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden brown.
7- Garnish and Serve:
- Remove from oven and let it cool for a few minutes.
- Garnish with fresh basil leaves and chopped parsley before serving.
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Servings: 4–6
Calories: Approximately 400 per serving
Proteins: 15g
Fats: 20g
Carbohydrates: 45g
Equipment: Shallow dishes, skillet, baking dish, oven
Cooking Tips
- Salting the eggplant helps remove bitterness and moisture.
- For a crispier texture, you can bake the breaded eggplant slices instead of frying them.
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