Classic Bread Eggplant Parmesan
Classic Bread Eggplant Parmesan is a delightful Italian dish that combines layers of crispy, breaded eggplant, gooey mozzarella cheese, and rich marinara sauce. This comforting recipe is perfect for family gatherings or cozy dinners, delivering a burst of savory flavors and vibrant colors in every bite. With straightforward preparation steps, you can impress your guests without any stress.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 25 minutes
- Yield: Serves 6
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 2 medium eggplants (about 1 lb total)
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup panko breadcrumbs
- 2 cups marinara sauce
- 12 oz fresh mozzarella cheese, sliced
- ½ cup grated Parmesan cheese
- 2 tbsp extra virgin olive oil
- Fresh basil leaves, for garnish
Instructions
- Preheat the oven to 375°F (190°C). Slice eggplants into ½ inch rounds, sprinkle with salt, and let them sit in a colander for 30 minutes. Rinse and pat dry.
- Set up a breading station: one dish with flour, another with beaten eggs mixed with a splash of water, and a third with panko breadcrumbs mixed with Parmesan.
- Dip each eggplant slice first in flour, then in the egg mixture, and finally coat with breadcrumbs.
- Arrange breaded slices on a baking sheet lined with parchment paper. Drizzle with olive oil and bake for 25-30 minutes until golden brown.
- In a baking dish, layer half of the marinara sauce, half the baked eggplants, half the mozzarella slices; repeat layers finishing with marinara and mozzarella.
- Cover loosely with foil and bake for another 20 minutes; remove foil and bake for an additional 15-20 minutes until bubbly.
Nutrition
- Serving Size: 1 slice (200g)
- Calories: 350
- Sugar: 10g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 60mg