Description
A classic and comforting Eggplant Parmigiana made with layers of tender breaded eggplant, rich tomato sauce, and melted cheese, baked to perfection for a hearty and satisfying dish.
Ingredients
- 2 large eggplants, sliced into rounds
- 1 teaspoon salt
- 1 cup all-purpose flour
- 3 eggs, beaten
- 2 cups breadcrumbs
- 1/2 cup olive oil (for frying)
- 3 cups tomato sauce
- 2 cups mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- Optional: fresh basil
Instructions
- Preheat oven to 190°C (375°F).
- Slice eggplants and sprinkle with salt. Let sit for 20–30 minutes, then pat dry.
- Prepare a breading station with flour, beaten eggs, and breadcrumbs.
- Coat each eggplant slice in flour, dip in egg, then coat with breadcrumbs.
- Heat olive oil in a pan and fry eggplant slices until golden on both sides.
- Place fried slices on paper towels to drain excess oil.
- Spread a layer of tomato sauce in a baking dish.
- Add a layer of eggplant, followed by mozzarella and Parmesan cheese.
- Repeat layers, finishing with cheese on top.
- Bake for 30–35 minutes until bubbly and golden.
- Let rest for a few minutes before serving and garnish with fresh basil if desired.
Notes
- Salting eggplant helps remove bitterness and excess moisture.
- For a lighter version, bake instead of frying the eggplant.
- Add ricotta cheese layers for extra creaminess.
- Use herbs like oregano or thyme to enhance the sauce.
- Let the dish rest before serving for better texture.
- Store in the refrigerator for up to 4 days or freeze for longer storage.
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 8g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 16g
- Cholesterol: 95mg
