Eggplant Parmesan
Ingredients
- • 1.2 kg eggplants
- • 15 g salt for sweating eggplant
- • 120 g all-purpose flour
- • 4 item eggs
- • 240 g breadcrumbs
- • 100 g grated Parmesan cheese
- • 180 ml olive oil for frying
- • 720 ml marinara sauce
- • 450 g mozzarella cheese, shredded
- • 15 g fresh basil leaves
- • 5 g garlic powder
- • 5 g dried oregano
- • 1 sprinkle black pepper to taste
Instructions
- 1
Slice eggplants into 1/2-inch thick rounds. Layer them in a colander, sprinkling salt between layers. Let sit for 30 minutes to draw out moisture.
- 2
Preheat oven to 375°F (190°C). Rinse eggplant slices and pat completely dry with paper towels.
- 3
Set up breading station: flour in one shallow dish, beaten eggs in another, and breadcrumbs mixed with 1/2 cup Parmesan, garlic powder, and oregano in a third.
- 4
Dredge each eggplant slice in flour, then egg, then breadcrumb mixture, pressing gently to adhere.
- 5
Heat olive oil in a large skillet over medium-high heat. Fry breaded eggplant slices in batches until golden brown, about 2-3 minutes per side. Transfer to paper towels to drain.
- 6
Spread 1 cup marinara sauce in the bottom of a 9x13 inch baking dish. Layer half the eggplant slices, overlapping slightly.
- 7
Top with half the remaining marinara and half the mozzarella. Repeat layers with remaining eggplant, sauce, and cheese.
- 8
Sprinkle remaining Parmesan cheese on top and season with black pepper.
- 9
Bake for 35-40 minutes until bubbling and golden brown on top. Let rest for 10 minutes.
- 10
Garnish with fresh basil leaves before serving.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"The secret to perfect eggplant parmesan is removing excess moisture - don't skip the salting step! For a lighter version, try baking the breaded eggplant slices at 425°F instead of frying them."
