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Eggplant Parmesan

Layers of crispy breaded eggplant, rich marinara, and melted mozzarella baked until bubbly. A hearty vegetarian dinner that satisfies even the biggest appetites.

DinnerItalianMedium

30 min

Prep

35 min

Cook

1 hr 5 min

Total

Servings

Medium

Difficulty

Instructions

Salt both sides of the eggplant slices and lay on paper towels for 20 minutes to draw out moisture. Pat dry.

Tip: This salting step removes bitterness and excess water, which prevents soggy eggplant parm.

Preheat oven to 375F. Set up breading station: flour, beaten eggs, and breadcrumbs mixed with half the Parmesan. Dredge each eggplant slice through all three.

Heat olive oil in a large skillet over medium-high heat. Pan-fry eggplant slices for 2-3 minutes per side until golden. Drain on paper towels.

Spread 1 cup marinara in a 9x13 baking dish. Layer half the eggplant, 1 cup marinara, half the mozzarella, and remaining Parmesan. Repeat layers.

Cover with foil and bake 20 minutes. Remove foil and bake 15 minutes more until bubbly and golden. Rest 10 minutes, then top with fresh basil and serve.

Nutrition per Serving

480kcal

Calories

24g

Protein

38g

Carbs

26g

Fat

Fiber

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Eggplant Parmesan

Ingredients

For breading

Instructions

Nutrition per Serving

Tags

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