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Classic Eggplant Parmesan

Classic Eggplant Parmesan That Will Warm Your Heart

Classic Eggplant Parmesan is a comforting dish that layers crispy eggplant with marinara and cheese for a satisfying meal.
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Prep Time 30 minutes
Cook Time 55 minutes
Resting Time 10 minutes
Total Time 1 hour 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Eggplant
  • 1 large Eggplant Make sure to sweat it to avoid excess moisture.
  • 1 tablespoon Salt Helps draw out water from the eggplant.
For the Breading
  • 1 cup All-Purpose Flour Substitute with gluten-free flour if desired.
  • 2 large Eggs Acts as a binder for the breadcrumbs; can be replaced with almond milk for a vegan alternative.
  • 2 slices Bread Slices Create homemade breadcrumbs for enhanced flavor.
For the Seasoning
  • 1/4 cup Olive Oil Opt for extra-virgin for the best flavor.
  • 1 teaspoon Garlic Powder Adds a delicious flavor layer.
  • 1 tablespoon Italian Herb Blend Gives the dish its aromatic essence.
  • 1 teaspoon Salt Essential for enhancing all flavors.
  • 1 teaspoon Black Pepper Essential for enhancing all flavors.
For the Saucing and Cheesy Goodness
  • 2 cups Marinara Sauce Adjust to your sauciness preference.
  • 1 cup Parmesan Cheese More can be added for an extra savory punch.
  • 2 cups Mozzarella Cheese Fresh mozzarella is highly recommended.
  • 1/4 cup Fresh Basil Use as a garnish before serving.
  • 1/4 cup Fresh Oregano Use as a garnish before serving.

Equipment

  • Oven
  • Food Processor
  • Casserole Dish
  • Baking Sheet
  • Shallow Dishes

Method
 

Step-by-Step Instructions
  1. Slice the eggplant into 1/4- to 1/2-inch rounds and generously sprinkle with salt. Let sit for 10 minutes to sweat.
  2. Prepare the breadcrumbs by processing the bread in a food processor and mixing with garlic powder, salt, black pepper, and Italian herbs.
  3. Set up a breading station with flour, whisked eggs, and seasoned breadcrumbs. Dip each eggplant slice into flour, then egg, then breadcrumbs.
  4. Preheat oven to 375°F (190°C). Arrange breaded eggplant on a baking sheet and bake for 20-25 minutes, flipping halfway.
  5. Spread a layer of marinara sauce in a casserole dish, layer baked eggplant, sprinkle mozzarella and parmesan, and repeat until ingredients are used.
  6. Increase oven temperature to 400°F (200°C). Bake uncovered for 30 minutes or until the cheese is bubbly and golden.
  7. Let the dish sit for about 10 minutes, garnish with basil and oregano, slice, and serve warm.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 15gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 5gVitamin A: 500IUVitamin C: 6mgCalcium: 250mgIron: 2mg

Notes

Allowing the eggplant to sweat properly and using fresh ingredients will enhance the dish significantly.

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