5 from 1 vote
Review Recipe

Eggplant Parmesan

Prep Time 45 minutes
Cook Time 35 minutes
Total Time 1 hour 20 minutes
Servings 8 servings
Author Holly Nilsson
Course Dinner
Cuisine Italian
Tender eggplant is breaded in crispy breadcrumbs, then laid in a delicious bed of pasta sauce, topped with parmesan cheese, and baked until hot and melty.
Print Pin

Ingredients

  • 1.5-2 lbs eggplant sliced 1/4 inch
  • salt
  • 1/2 cup flour
  • 4 eggs
  • 2 cups Italian bread crumbs
  • 1/3 cup parmesan cheese shredded
  • zest from 1 lemon
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon basil
  • 26 oz pasta sauce or homemade
  • 16 oz mozzarella cheese shredded
  • 1/2 cup parmesan cheese shredded
  • 1/4 cup fresh parsley or basil chopped

avatarFollow Spend with Pennies on Pinterest

Instructions

  1. Preheat oven to 425 degrees F. Prepare two baking pans with parchment paper and set aside.
  2. Slice eggplant about 1/4 inch thick place on a rack or pan. Sprinkle generously with salt. Allow to sit for 20 minutes.
  3. Whisk eggs together in a shallow bowl. In a second shallow bowl, add the flour. In a third bowl combine the breadcrumbs, parmesan, lemon zest, garlic powder and basil. Set all three bowls aside.
  4. After the eggplant has rested, rinse well under cold running water well and pat dry.
  5. Dredge each slice of eggplant first in the flour, then into the egg, and finally in the breadcrumb mixture. Place each slice of eggplant on prepared parchment lined pans. Spray with cooking spray if desired.
  6. Bake for 5 minutes, then flip and bake for 5 minutes more or until golden brown. Remove from oven and reduce temperature to 375°F.
  7. Spread a thin layer of pasta sauce in the bottom of a 9x13 dish. Layer 1/3 of the eggplant, herbs, mozzarella cheese, parmesan cheese.

  8. Repeat layers ending with cheese. Bake 30-35 minutes or until golden and bubbly.
Nutrition Information
Calories: 339, Fat: 6g, Saturated Fat: 2g, Cholesterol: 99mg, Sodium: 1504mg, Potassium: 673mg, Carbohydrates: 39g, Fiber: 6g, Sugar: 9g, Protein: 31g, Vitamin A: 19%, Vitamin C: 11.1%, Calcium: 75.5%, Iron: 20.1%

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword eggplant parm, eggplant parmesan, Eggplant Parmigiana, Melanzane alla Parmigiana