Go Back
–+ servings
Close-up of crispy eggplant parmesan topped with melted cheese and fresh basil on a white plate

Eggplant Parmesan

A classic Italian dish with layers of breaded eggplant, tomato sauce, and melted cheese.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Eggplant
  • 2 large eggplants sliced into 1/2-inch rounds
  • 1 cup breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 2 eggs beaten
  • 1/4 cup olive oil for frying
For the Sauce and Cheese
  • 2 cups tomato sauce
  • 2 cups shredded mozzarella cheese
  • 1/4 cup fresh basil chopped

Equipment

  • Baking dish
  • Mixing bowls
  • Skillet

Method
 

  1. Preheat the oven to 375°F (190°C).
  2. Slice the eggplants into 1/2-inch rounds and sprinkle with salt. Let sit for 10 minutes to draw out moisture, then pat dry.
  3. In a shallow bowl, mix breadcrumbs and Parmesan cheese. Dip each eggplant slice into beaten eggs, then coat with the breadcrumb mixture.
  4. Heat olive oil in a skillet over medium heat. Fry the breaded eggplant slices until golden brown on both sides, about 3-4 minutes per side. Drain on paper towels.
  5. Spread a thin layer of tomato sauce in a baking dish. Arrange a layer of fried eggplant slices on top, then add more sauce and a sprinkle of mozzarella cheese. Repeat layers, finishing with cheese.
  6. Bake for 20-25 minutes, or until the cheese is bubbly and golden. Garnish with fresh basil before serving.

Nutrition

Calories: 350kcalCarbohydrates: 30gProtein: 18gFat: 20gSaturated Fat: 8gCholesterol: 90mgSodium: 800mgPotassium: 600mgFiber: 8gSugar: 10gVitamin A: 15IUVitamin C: 20mgCalcium: 30mgIron: 2mg

Notes

For a lighter version, you can bake the breaded eggplant instead of frying it.

Tried this recipe?

Let us know how it was!