Italian-American Free recipe

Eggplant Parmigiana

Few red-sauce dishes are as reliable as Eggplant Parmigiana: breaded eggplant baked in layers with marinara and mozzarella. Keeping the oil at the right temperature is what separates crisp, greaseless results from soggy ones.

Prep: 15 min Cook: 45 min Additional: 10 min Total: 70 min

70Minutes

6Servings

4.6Rating

MediumLevel

Why you'll love this recipe

Scales up easily for a crowd -- just multiply the ingredients.
Built for contrast -- a crisp exterior with a tender, juicy interior.
Leftovers hold up well for lunch the next day.

Ingredients

Makes 6 servings

2 large eggplants, sliced 1/2 inch thick
2 tsp salt
1 cup flour
3 eggs beaten
2 cups Italian breadcrumbs
1/2 cup grated Parmesan
olive oil for frying
3 cups marinara sauce
2 cups shredded mozzarella
fresh basil

Estimated Nutrition (per serving)

810Calories

37gFat

82gCarbs

39gProtein

Estimated from the ingredients above; actual values vary by brand and exact measurements.

Method

Step 1
Lay the eggplant slices on paper towels, sprinkle with the salt, and let sit 20 minutes to draw out bitterness. Pat dry.
Step 2
Set up flour, beaten eggs, and breadcrumbs mixed with Parmesan in three dishes. Coat each slice in flour, egg, then breadcrumbs.
Step 3
Heat a thin layer of olive oil in a skillet over medium-high. Fry the eggplant 2 to 3 minutes per side until golden, then drain on paper towels.
Step 4
Heat the oven to 375 degrees F. Spread marinara in a baking dish, then layer eggplant, sauce, and mozzarella. Repeat to make two or three layers.
Step 5
Finish with sauce and mozzarella on top.
Step 6
Bake 25 to 30 minutes until bubbling and golden. Scatter with basil and rest 10 minutes before serving.

Cook's tips

Keep the oil between batches at the target temperature; frying too many pieces at once cools the oil and makes the coating greasy instead of crisp.
Store leftovers in an airtight container in the fridge for up to 4 days.
Taste and adjust the seasoning right before serving -- salt levels vary a lot between brands of broth, sauce, and canned goods.

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