Eggplant Parmesan

A Southern Italian classic often linked to Campania and Sicily, melanzane alla parmigiana turns humble eggplant into pure comfort. Breaded slices bake under marinara, Parmesan, and mozzarella until bubbling and golden.

Serves 4

Estimate for one serving

• 520 cal
• 22g protein
• 48g carbs
• 28g fat
• 7g fiber

Every recipe here is free to read.

Ingredients

• 2 medium (about 2 lbs total) eggplant
• 2 tbsp kosher salt
• 1 cup all-purpose flour
• 3 large eggs
• 2 tbsp water
• 2 cups Italian breadcrumbs
• 1 cup grated Parmesan cheese
• 1 tsp dried oregano
• 1/2 cup olive oil
• 4 cups marinara sauce
• 2 cups shredded mozzarella cheese
• 1/4 cup fresh basil leaves

Instructions

1. 1Preheat oven to 375°F (190°C).
2. 2Slice the eggplants into 1/4-inch thick rounds.
3. 3Place eggplant slices in a colander and sprinkle generously with the kosher salt. Let sit for 30 minutes to draw out moisture.
4. 4Rinse the eggplant slices under cold water and pat very dry with paper towels.
5. 5Set up a breading station: place flour in one shallow bowl, beat the eggs with water in a second bowl, and mix breadcrumbs, Parmesan, and oregano in a third bowl.
6. 6Dredge each eggplant slice in flour, then egg wash, then breadcrumb mixture, pressing to adhere.
7. 7Heat olive oil in a large skillet over medium-high heat. Fry eggplant in batches until golden brown on both sides, about 3-4 minutes per side, adding more oil as needed.
8. 8Transfer fried eggplant to a paper-towel-lined plate to drain.
9. 9Spread marinara sauce in the bottom of a 9x13-inch baking dish.
10. 10Layer half the eggplant slices over the sauce, then top with marinara, mozzarella, and Parmesan.
11. 11Repeat with remaining eggplant, marinara, mozzarella, and Parmesan.
12. 12Bake uncovered for 25-30 minutes until cheese is bubbly and golden.
13. 13Let rest 10 minutes, then garnish with torn fresh basil before serving.