Description
A cozy, saucy Eggplant Parmesan filled with bubbling tomatoes and melted cheese, perfect for a comforting weeknight meal or dinner party.
Ingredients
Scale
- 2 large eggplants
- 1–2 teaspoons kosher salt
- 1 cup all-purpose flour
- 3 large eggs
- 2 tablespoons water
- 1 1/2 cups panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1/4 inch vegetable oil for frying
- 1 1/2 cups marinara sauce
- 2 cups shredded mozzarella cheese
Instructions
- Slice eggplants into 1/2-inch rounds, sprinkle both sides with salt, and let rest for 20–30 minutes to draw out moisture. Rinse and pat dry.
- Set up a breading station with flour, beaten eggs mixed with water, and panko mixed with Parmesan and oregano.
- Dredge eggplant slices in flour, then egg, and finally in the panko mixture.
- Shallow-fry in oil over medium heat until golden on both sides, about 2 minutes per side; or bake on a sheet at 400°F for 12–15 minutes, turning once.
- In a 9×13-inch dish, spread marinara sauce, layer half the eggplant, then top with mozzarella and Parmesan. Repeat layers.
- Bake in a 375°F oven for 10–12 minutes until the cheese is bubbly. Let rest for 10 minutes before serving.
Notes
For crispier breading, use panko mixed with fine grated Parmesan. Make sure to salt and dry the eggplant thoroughly to avoid a watery bake.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 90mg