This eggplant parmesan recipe is breaded eggplant baked with tomato sauce and cheese. It is not chicken Parmesan or a fried eggplant cutlet plate.
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Eggplant Parmesan
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
Description
Eggplant Parmesan. From Your Daily Hit.
Ingredients
- 2 eggplants, sliced 1/2 inch thick
- 1 teaspoon salt
- 2 eggs
- 1 cup (80g) breadcrumbs
- 1/2 cup (50g) grated parmesan
- 2 cups (480ml) marinara sauce
- 8 ounces (226g) mozzarella, sliced
- 2 tablespoons oil
Instructions
- Salt the eggplant and rest 20 minutes. Pat dry. Heat the oven to 400°F (200°C).
- Dip slices in egg, then in breadcrumbs mixed with parmesan. Set them on an oiled sheet.
- Bake 20 minutes, flipping once, until golden.
- Layer sauce, eggplant, and mozzarella in a dish. Bake 20 minutes more, until the cheese melts.
Notes
Salt the slices and let them sit 20 minutes, then pat dry. That keeps the bake from going watery.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Salt
The beads of water on the slices are what you pat off.
Crumbs
Press them on. A light dust falls off in the sauce.
Sauce
A thin layer. A flooded dish steams the crust.
Cheese
It only needs to melt. A long bake dries the eggplant.
Nutrition (estimated)
About 410 calories per serving. Estimate only, not a lab test.
FAQ
Fry instead?
You can. This version is baked so the dish is not sitting in oil.
Peel?
Leave the skin. It holds the slice together.
No-boil noodles style?
There are no noodles. Serve it with bread or pasta on the side.
Ahead?
Bread and bake the slices, then assemble the next day.