Eggplant Parmesan
Eggplant Parmesan is the ultimate Italian comfort food! With layers of crispy, golden-brown breaded eggplant smothered in rich marinara sauce, gooey mozzarella, and savory Parmesan, this dish is a meatless wonder that rivals even the best lasagna.
Servings: 6 servings
Calories: 466kcal
Ingredients
Simple Marinara Sauce
- 28 ounce can San Marzano whole tomatoes, undrained (See Tip 1)
- 2 Tablespoons olive oil
- 7 cloves garlic, peeled and slivered
- 1 teaspoon Kosher salt
- 1 sprig of fresh basil
Eggplant Parmesan
- 2 Tablespoons olive oil
- 1 pound Japanese eggplant, unpeeled (See Tip 2)
- 2 teaspoons Kosher salt, divided
- ½ cup all-purpose flour
- ¼ teaspoon freshly ground black pepper
- 1 large egg
- ¼ cup milk
- 1 cup Italian breadcrumbs
- 1 cup (4 ounces) freshly grated Parmesan cheese, divided
- 2 ¼ cups marinara sauce
- 2 cups (8 ounces) shredded mozzarella cheese
- 1 Tablespoon minced basil for garnish (optional)
Instructions
Simple Marinara Sauce
- Pour tomatoes into a bowl; crush them with your hands. Set aside.
- Heat 2 Tablespoons olive oil in a 12-inch skillet over medium heat. Add slivered garlic. Cook 2 to 3 minutes stirring often to prevent garlic from browning. Add crushed tomatoes; stir to combine. Add 1 teaspoon Kosher salt and a sprig of fresh basil. When the basil wilts, stir into marinara sauce.
- Cook minutes over medium heat or until thickened, about 15 minutes. Remove from heat; remove basil sprig and discard.
Eggplant Parmesan
- Preheat oven to 425°F. Line 2 large baking sheets with sides with aluminum foil. Brush each with 1 tablespoon of olive oil. Set aside.
- Cut off both ends of the eggplants. Cut into ¼-inch rounds. Place in colander. Sprinkle with 1 teaspoon of Kosher salt; toss to combine. Allow to sit in colander for 30 minutes.
- Remove eggplant from colander and place in a single layer on paper towel-lined baking sheets. Blot dry with additional paper towels.
- Fior Breading: Combine ½ cup flour, 1 teaspoon Kosher salt, and ¼ teaspoon of freshly ground black pepper in a Ziploc bag. Whisk together the egg and ¼ cup milk. Combine 1 cup of Italian breadcrumbs and ½ cup (2 ounces) of freshly grated Parmesan cheese on a plate.
- To bread the eggplant, toss in seasoned flour. Dip in egg/milk mixture and coat with Italian breadcrumb/Parmesan cheese mixture, pressing to ensure breadcrumbs adhere to the eggplant. Place in a single layer on prepared baking sheets. Bake at 425°F for 15 to 20 minutes or until golden brown and crispy.
- Eggplant Parmesan Assembly: Spread ¾ cup of marinara sauce in the bottom of a greased 2 ½-quart casserole. Add half of the eggplant in a single layer. Top with 1 cup of mozzarella cheese and ¾ cup of marinara sauce. For the second layer, add the remaining eggplant in a single layer. Top with 1 cup of mozzarella and ¾ cup of marinara sauce. Top with the remaining half cup of freshly grated Parmesan cheese. This dish may be prepared in advance up to this point.
- Bake in preheated 425°F oven for 20 to 25 minutes, or until bubbly and golden brown. If desired, garnish with 1 tablespoon of minced basil.
- Yield: 6 servings. (See Tip 3)
Notes
- May use 28 ounce can of crushed tomatoes if unable to find whole San Marzano tomatoes. If the marinara sauce is bitter, add 1 to 2 teaspoons of brown sugar.
- May use unpeeled regular globe eggplant in place of the Japanese eggplant.
- This makes delicious leftovers!
Nutrition
Calories: 466kcal | Carbohydrates: 44g | Protein: 25g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 72mg | Sodium: 2604mg | Potassium: 1009mg | Fiber: 7g | Sugar: 15g | Vitamin A: 1115IU | Vitamin C: 21.9mg | Calcium: 613mg | Iron: 4.7mg
