Go Back
+ servings
Eggplant Parmesan
Print Recipe
5 from 1 vote

Eggplant Parmesan (Parmigiana)

This classic eggplant parmesan has layers upon layers of super thin sliced eggplant with sauce, basil and cheese. Even non eggplant eaters will fall in love with this classic Italian comfort food dish.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: dinner
Cuisine: Italian
Keyword: casserole, comfort food, italian, meatlessmonday
Servings: 8 people
Calories: 781kcal
Author: foodyschmoody

Ingredients

  • 1 pound eggplant
  • 3 Cup breadcrumbs seasoned
  • 1 ½ Cup flour seasoned with salt and pepper
  • 3 large eggs
  • 1 Cup Vegetable oil you may need a little more
  • 48 ounces Pasta Sauce
  • 16 ounces fresh mozzarella cut into slices or cubes
  • 1 Cup parmesan cheese shredded
  • 10 leaves fresh basil cut into ribbons

Instructions

  • Set your mandolin to ⅛th of an inch and slice eggplant lengthwise into slices(no need to peel). If you don't have a mandolin, carefully slice with a knife as thin as you can.
  • Set up breading station in shallow bowls:
    Bowl 1: Seasoned flour
    Bowl 2 : Eggs, whisk together with 1 T water
    Bowl 3: Breadcrumbs
  • For each slice of eggplant, dip in flour, then egg and finally breadcrumbs. Set aside.
  • In a large fry pan, add just enough oil to coat the bottom of the pan and heat over medium heat. Fry each slice of coated eggplant until golden, about 2-3 minutes per side. Place fried eggplant on paper towel lined plate or baking sheet to remove excess oil. Continue until all eggplant is cooked, adding more oil to the pan as needed.
  • Preheat oven to 350°F.
  • Place 2 ladles of sauce in the bottom of a 9x13 baking dish (just enough to coat the bottom). Lay the eggplant slices, slightly overlapping, to create your first layer (about six slices), you may need to place some sideways depending on the size of your eggplant slices.
    Over the eggplant, sprinkle a layer of mozzarella, about 2-3 cubes per eggplant slice.
    Sprinkle on a layer of basil and parmesan cheese and finally top with another 2 ladles of sauce.
    Repeat layers, pressing down on each layer of eggplant before adding the toppings.
    Your top layer should end with sauce, mozzarella, basil and parmesan cheese.
  • Bake uncovered 30 minutes.
  • Allow to sit at least 15 minutes prior to serving.

Notes

The nutritional values that have been auto-generated and may not be exact.
This type of recipe might not use up all the breadcrumbs, all the flour and all the oil. Therefore, the calorie count on this recipe might be listed higher than what you actually consume.

Nutrition

Calories: 781kcal | Carbohydrates: 61g | Protein: 30g | Fat: 48g | Saturated Fat: 33g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 1772mg | Potassium: 880mg | Fiber: 7g | Sugar: 13g | Vitamin A: 1365IU | Vitamin C: 13mg | Calcium: 551mg | Iron: 6mg