Description
A straightforward recipe for classic, comforting eggplant parmesan.
Ingredients
Scale
- 2 medium eggplants, sliced 1/4 inch thick
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups seasoned breadcrumbs
- 1/2 cup grated Parmesan cheese, plus more for topping
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 1/2 cup olive oil for frying
- 24 ounces marinara sauce
- 8 ounces fresh mozzarella cheese, sliced
Instructions
- Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly grease a 9×13 inch baking dish.
- Set up three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs mixed with 1/2 cup Parmesan, oregano, and garlic powder.
- Season eggplant slices lightly with salt and pepper. Dredge each slice first in flour, shaking off excess. Dip in egg, letting excess drip off. Coat thoroughly in the breadcrumb mixture.
- Heat olive oil in a large skillet over medium-high heat. Fry eggplant slices in batches until golden brown on both sides, about 2-3 minutes per side. Drain on paper towels.
- Spread a thin layer of marinara sauce in the bottom of the prepared baking dish.
- Arrange a layer of fried eggplant slices over the sauce. Top with a layer of mozzarella slices and a sprinkle of extra Parmesan cheese.
- Spoon more marinara sauce over the cheese layer. Repeat layers until all eggplant is used, ending with sauce and a generous topping of Parmesan cheese.
- Bake for 25 to 30 minutes, or until the cheese is melted and bubbly and the sauce is hot. Let stand for 5 minutes before serving.
Notes
- For less oil, you can bake the breaded eggplant slices instead of frying them. Brush both sides lightly with oil before baking at 400 degrees Fahrenheit for 15 minutes, flipping halfway through.
- Use high-quality marinara sauce for the best flavor.
- Prep Time: 20 min
- Cook Time: 30 min
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 12
- Sodium: 750
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 5
- Protein: 22
- Cholesterol: 45
Keywords: eggplant parmesan, baked eggplant, Italian comfort food, vegetarian dinner, cheesy eggplant