Eggplant Parmesan
Eggplant Parmesan is a classic Italian dish that features breaded and fried eggplant slices layered with marinara sauce and melted cheese. The dish offers a crispy exterior with a tender, flavorful interior, finished with bubbly, golden cheese on top. It combines simple ingredients and techniques to create a comforting, visually appealing meal.
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Calories: 350kcal
Servings: 4
Equipment
- Large shallow bowls
- Frying pan or cast iron skillet
- Baking Dish
- Kitchen Tongs
Ingredients
- 2 medium eggplants preferably Japanese or Italian eggplants
- 1 cup all-purpose flour for dredging
- 3 large eggs beaten
- 1 1/2 cups panko bread crumbs for extra crunch
- 1/2 cup grated Parmesan cheese optional, mixed into bread crumbs
- 1 cup marinara sauce chunky and slightly spicy preferred
- 2 cups fresh mozzarella sliced or shredded
- 2 tablespoons olive oil extra-virgin for frying
- a few basil leaves fresh basil for layering and garnish
- 1 teaspoon dried oregano added to bread crumbs
- 1/2 teaspoon red pepper flakes optional for heat
- to taste salt and pepper for seasoning
Instructions
- Slice the eggplants into 1 cm thick rounds, then generously sprinkle with salt and let sit for 15 minutes to draw out moisture and bitterness. Rinse off excess salt and pat dry with paper towels.
- Set up three shallow bowls: one with flour, one with beaten eggs, and one with panko bread crumbs mixed with Parmesan, oregano, red pepper flakes, salt, and pepper.
- Dip each eggplant slice into the flour, shaking off excess, then into the beaten eggs, and finally coat thoroughly in the seasoned bread crumbs, pressing gently to stick.
- Heat about 1 cm of olive oil in your skillet over medium heat until shimmering and crackling. Fry the breaded eggplant slices in batches for about 3-4 minutes per side until golden brown and crispy, adjusting the heat to prevent burning.
- Drain the fried eggplant slices on paper towels or a cooling rack to remove excess oil, keeping them crisp and tender inside.
- Preheat your oven to 200°C (400°F). Spread a thin layer of marinara sauce at the bottom of your baking dish.
- Layer fried eggplant slices over the sauce, then spoon more sauce on top, followed by slices of mozzarella and fresh basil leaves. Repeat layers until all ingredients are used, finishing with a top layer of sauce and cheese.
- Place the assembled dish in the oven and bake for 20-25 minutes, until the cheese is bubbly and golden brown.
- Remove from the oven and let rest for 5 minutes to allow the layers to set. Garnish with additional basil if desired and serve hot.
Notes
For extra flavor, sprinkle a little extra Parmesan on top before baking. To keep it vegan, substitute dairy cheese with plant-based options and ensure the breading is vegan-friendly.
Nutrition
Calories: 350kcal | Carbohydrates: 40g | Protein: 15g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 50mg | Sodium: 700mg | Potassium: 600mg | Sugar: 8g | Vitamin C: 10mg | Calcium: 250mg | Iron: 3mg