Eggplant Parmesan Recipe
Classic Eggplant Parmesan is a delicious Italian-American dish featuring breaded and fried eggplant slices layered with marinara sauce and cheeses, then baked to perfection. This recipe yields a crispy and flavorful eggplant dish that is sure to impress!
- Prep Time: 40 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking, Frying
- Cuisine: Italian, American
- Diet: Vegetarian
Ingredients
Eggplant
- 2 small eggplants, about 1 ½ lbs. total
- 1 teaspoon salt
Flour
- ½ cup all-purpose flour
- ½ teaspoon onion powder
- ½ teaspoon paprika
Eggs
- 3 large eggs, whisked well
- 1 teaspoon Dijon mustard
- 1 tablespoon heavy cream (optional)
Breadcrumbs
- 2 cups Panko breadcrumbs
- 1 cup grated Parmesan cheese
- 3 tablespoons freshly chopped parsley
- ¾ teaspoon garlic salt
For Frying
- Vegetable oil, enough to cover the slices by half
For Baking
- 24 oz. marinara sauce
- 3 cups shredded mozzarella, divided
- ½ cup grated Parmesan cheese, divided
Instructions
- Prep Work – Preheat the oven and slice the eggplant. Sprinkle with salt.
- Bread the Eggplant – Pat dry, dredge in flour, dip in egg mixture, coat with breadcrumbs.
- Fry – Heat oil, fry eggplant slices until golden. Drain on a rack.
- Assemble and Bake – Layer marinara, eggplant slices, and cheeses. Bake until bubbly.
Notes
- Ideal eggplant characteristics and slicing tips.
- Recommended brands for ingredients like Parmesan, mozzarella, and marinara.
- Oil temperature and frying tips for crispy results.
- Cleaning tips and alternatives for frying methods.
- Make-ahead and storage instructions for convenience.
Nutrition
- Serving Size: 1 serving
- Calories: 579 kcal
- Sugar: 6g
- Sodium: 1398mg
- Fat: 35g
- Saturated Fat: 17g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 31g
- Cholesterol: 148mg
Find it online: https://cookingwithsarah.com/eggplant-parmesan-recipe/
