Traditional Eggplant Parmigiana: A Deliciously Easy Recipe
A classic Italian dish featuring layers of crispy eggplant, rich tomato sauce, and gooey cheese.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 2 large eggplants
- 1 cup all-purpose flour
- 3 large eggs
- 2 cups breadcrumbs
- 4 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
- Preheat the oven to 375°F (190°C).
- Slice the eggplants into 1/4-inch thick slices and sprinkle with salt. Let sit for 30 minutes to draw out moisture.
- Rinse and pat dry the eggplant slices. Dredge each slice in flour, dip in beaten eggs, and coat with breadcrumbs.
- In a large skillet, heat oil over medium heat and fry the eggplant slices until golden brown on both sides. Drain on paper towels.
- In a baking dish, layer the fried eggplant, marinara sauce, mozzarella, and Parmesan. Repeat layers until all ingredients are used, finishing with cheese on top.
- Bake for 30-35 minutes until the cheese is bubbly and golden brown.
- Allow to cool for a few minutes before serving.
Notes
- For extra flavor, add fresh basil between the layers.
- Let the dish rest for at least 10 minutes before slicing.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 5g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 150mg
Keywords: Traditional Eggplant Parmigiana, Eggplant Recipe, Italian Cuisine, Vegetarian
Find it online: https://thehungrytable.net/traditional-eggplant-parmigiana/