Recipe Card
The Eggplant Parmesan I Make Every Sunday — Classic Eggplant Parmesan
- Prep
- 50 min
- Cook
- 30 min
- Total
- 80 min
- Serves
- 6
- Calories
- 403 kcal
- Protein
- 25.40 g
- Carbs
- 36.60 g
- Fat
- 17.50 g
Ingredients
- 2 medium to largeeggplants
- 1/2 cupall-purpose flour
- 3 largeeggs
- 1/4 cupolive oil
- 6 slicesbread
- 1/2 cupparmesan cheese (shredded)
- 2 teaspoonsItalian herb blend
- 1 teaspoongarlic powder
- 1/2 teaspoonsalt
- 1/2 teaspoonblack pepper
- 1 1/2 cupsmarinara
- 1 lbmozzarella cheese
- 1/3 cupparmesan cheese (shredded)
- 1-2 Tablespoonsfresh basil (chopped)
- 1 teaspoonfresh oregano (chopped)
Instructions
- 1
Slice eggplant: remove stem from eggplant then slice into 1/4-1/2 inch thick slices.
- 2
Sweat eggplant: arrange slices on a pan and sprinkle with a pinch of coarse salt on both sides. Let sit and 'sweat' excess moisture for 10 minutes. Pat firmly with paper towels to dry eggplant thoroughly (wipe off salt as well).
- 3
Breadcrumbs: toast slices of bread. Then chop in food processor until consistency is crumbs. Mix breadcrumbs in a bowl with garlic powder, salt & pepper, Italian herbs, and shredded parmesan.
- 4
Bread eggplant: arrange three bowls containing whisked eggs, flour, and breadcrumb mixture. Coat eggplant in flour, dip into eggs, and then into breadcrumbs.
- 5
Pan frying method: add oil to a skillet and cook breaded eggplant for 2-3 minutes on each side until golden brown.
- 6
Baking method: preheat oven to 350F and arrange breaded slices onto sheet pan that is brushed with olive oil. Bake for 25 minutes.
- 7
Assemble: in a large casserole dish, layer marinara, eggplant slices, mozzarella, and parmesan.
- 8
Bake: bake at 400F uncovered for 30 minutes until cheese is browned and melted. Top with fresh basil & oregano.