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Eggplant Parmesan

Homemade Eggplant Parmesan That Will Change Dinner Forever

This Eggplant Parmesan is a comforting classic with layers of eggplant, marinara, and mozzarella, perfect for dinner.
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Prep Time 30 minutes
Cook Time 50 minutes
Salting Time 30 minutes
Total Time 1 hour 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Eggplant
  • 2 large Eggplants Opt for smaller varieties if you prefer less seeds.
  • 3 large Eggs Acts as a binding agent in the egg wash.
  • 0.25 cup All-Purpose Flour Thickens the egg wash.
For the Seasoning
  • 1 teaspoon Salt Enhances flavors.
  • 0.75 teaspoon Black Pepper Adds a subtle kick.
  • 2 tablespoons Italian Seasoning Can be swapped with dried herbs.
For the Bread Coating
  • 1.5 cups Panko Breadcrumbs For a crispy texture.
  • 1 cup Grated Parmesan Cheese Freshly grated is ideal.
For the Baking & Topping
  • Olive Oil For greasing and drizzling.
  • 5 cups Marinara Sauce Homemade enhances flavor.
  • 3 cups Shredded Mozzarella Cheese Fresh mozzarella elevates the recipe.

Equipment

  • Baking sheets
  • shallow dish
  • Casserole Dish
  • Whisk
  • Knife

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 425°F (220°C) and grease two baking sheets with olive oil.
  2. In one dish, whisk together the eggs, flour, salt, and pepper until smooth. In another, mix breadcrumbs, Parmesan, and Italian seasoning.
  3. Slice the eggplants into ¼-inch thick rounds. Dredge each slice in the egg mixture, letting excess drip off before transferring to the breadcrumb mixture.
  4. Lay coated eggplant slices on the baking sheets, drizzle with olive oil, and bake for 34-36 minutes, flipping halfway through.
  5. In a casserole dish, spread ⅓ of the marinara sauce on the bottom, layer half of the eggplant, then more marinara and mozzarella. Repeat the layers.
  6. Bake the assembled dish uncovered for 12-14 minutes until the cheese is bubbling and golden.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 35gProtein: 22gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 150mgSodium: 800mgPotassium: 700mgFiber: 5gSugar: 7gVitamin A: 800IUVitamin C: 5mgCalcium: 400mgIron: 3mg

Notes

Even slices matter for consistent cooking. Salt and rest the eggplant for better flavor, and avoid overcrowding the baking sheets.

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