Eggplant Parmesan
Try this easy and tasty recipe for Eggplant Parmesan, an Italian dish that combines crispy fried eggplant, tangy tomato sauce, and melted cheese.
Ingredients
- 2 ½ pounds eggplant, cut into 1/2-inch rounds
- Kosher salt, to taste
- Olive oil or cooking oil spray, for greasing the baking dish
- 3 large eggs
- 2 cups panko breadcrumbs
- 1 cup grated Parmesan cheese, divided
- 1 ½ tsp Italian seasoning, divided
- 1 tsp garlic powder, divided
- ⅓ to ½ cup extra-virgin olive oil for frying, or as needed, for frying
- 3 cups marinara sauce, divided
- 3 cups shredded mozzarella cheese, divided
- Chopped basil or parsley for garnish (optional)
Recommended Equipment
- 3-quart baking dish
Instructions
- Preheat the oven to 375°F.
- Place the eggplant slices in a large colander or on a rack. Sprinkle the eggplant slices lightly with kosher salt and let them drain for 20 to 30 minutes. Rinse well and pat very dry.2 1/2 pounds eggplant | Kosher salt
- Grease a 2 1/2 to 3-quart baking dish with olive oil or spray it with cooking oil spray.Olive oil or cooking oil spray
- Whisk the eggs in a bowl.3 large eggs
- Combine the panko breadcrumbs in another bowl with 1/4 cup of Parmesan cheese, half of the Italian seasoning, and half of the garlic powder.2 cups panko breadcrumbs | ¼ cup grated Parmesan cheese | ¾ tsp Italian seasoning | ½ tsp garlic powder
- Dip a well-dried eggplant slice in the egg to coat and then coat it with the panko mixture. Press the panko mixture gently onto each slice to help it adhere. Place it on a plate or tray and repeat with the remaining eggplant slices.
- Heat about 3 tablespoons of the olive oil in a large, heavy skillet over medium heat until it is hot and shimmering. Arrange several eggplant slices in the skillet and fry them for about 1 to 2 minutes on each side or until browned. Remove to paper towels and fry another batch, adding more oil as needed. Repeat until all of the eggplant slices are browned.1/3 to 1/2 cup extra-virgin olive oil for frying
- Arrange one-third of the eggplant slices in the prepared baking dish. Top with one-third of the marinara sauce, a sprinkle of the remaining Italian seasoning and garlic powder, one-third of the remaining Parmesan, and about 1 cup of mozzarella. Repeat the layers two more times, ending with cheese.¾ cup grated Parmesan cheese | ¾ tsp Italian seasoning | ½ tsp garlic powder | 3 cups marinara sauce | 3 cups shredded mozzarella cheese
- Bake the eggplant Parmesan for 30 to 35 minutes, until the cheese is melted and golden brown and the eggplant is tender.
- Garnish with basil or parsley if desired.Chopped basil or parsley for garnish (optional)
Nutrition
Calories: 602kcalCarbohydrates: 48gProtein: 29gFat: 34gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gTrans Fat: 0.01gCholesterol: 152mgSodium: 1527mgPotassium: 987mgFiber: 9gSugar: 14gVitamin A: 1240IUVitamin C: 13mgCalcium: 553mgIron: 4mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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