Best Eggplant Parmesan
Experience the ultimate comfort food with this Best Eggplant Parmesan. Delightful layers of tender, breaded eggplant are sandwiched between gooey mozzarella and rich marinara sauce, creating a dish bursting with flavor. Perfect for cozy dinners or festive gatherings, this plant-based masterpiece will impress family and friends alike. Easy to prepare and utterly satisfying, each bite brings warmth and joy to your table.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves 8
- Category: Main
- Method: Baking/Frying
- Cuisine: Italian
Ingredients
Scale
- 2 medium eggplants (about 1 lb total)
- 2 cups marinara sauce
- 1 ½ cups fresh mozzarella cheese, shredded
- ½ cup freshly grated Parmesan cheese
- 10 fresh basil leaves
- 3 tablespoons olive oil
- 1 cup Italian seasoned breadcrumbs
- 2 large eggs, beaten
Instructions
- Preheat your oven to 375°F (190°C). Slice eggplants into half-inch rounds, sprinkle with salt, and let sit for 30 minutes to draw out moisture.
- Rinse the salted eggplant under cold water and pat dry with paper towels.
- Set up a breading station with one bowl for beaten eggs and another for breadcrumbs mixed with grated Parmesan. Dip each eggplant slice in eggs first, then coat with breadcrumbs.
- In a skillet over medium heat, heat olive oil and fry eggplant slices until golden brown on both sides, about 3-4 minutes per side. Drain on paper towels.
- In a baking dish, layer marinara sauce at the bottom, followed by fried eggplants, mozzarella cheese, and basil leaves. Repeat layers until all ingredients are used up, ending with mozzarella on top.
- Cover the dish with aluminum foil and bake for 25 minutes; remove foil for the last 10 minutes to achieve a bubbly top.
Nutrition
- Serving Size: 1 slice (approx. 180g)
- Calories: 320
- Sugar: 9g
- Sodium: 690mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 120mg