Description
Savory eggplant parmesan brings Italian comfort straight to dinner tables with layers of crispy breaded eggplant, rich marinara, and melted cheeses. Cheesy, hearty goodness waits for you to enjoy a classic Mediterranean-inspired meal that satisfies hungry hearts.
Ingredients
Scale
Main Ingredients:
- 1.5 pounds (680 grams) eggplant (about 1 large or 2 medium)
- 4 cups shredded mozzarella cheese
- 1 (24 ounces) 680 grams jar spaghetti sauce
Coating Ingredients:
- 2 eggs, beaten
- 4 cups Italian seasoned bread crumbs
Seasoning Ingredients:
- 1/2 cup grated parmesan cheese
- 1/2 teaspoon dried basil
Instructions
- Tackle moisture management by slicing eggplant and generously salting each piece. Allow vegetable to rest on absorbent towels for half an hour, drawing out excess liquid. Thoroughly rinse and meticulously dry each slice.
- Calibrate kitchen oven to moderate temperature of 350°F, creating ideal roasting environment.
- Establish two separate preparation zones: one containing whisked eggs and another filled with seasoned bread crumbs. Methodically dredge each eggplant slice, ensuring complete coverage by first submerging in egg mixture, then thoroughly coating with crumbs.
- Transfer breaded eggplant onto baking sheet, creating single layer. Roast for initial 10-minute cycle, then carefully rotate pieces for balanced golden-brown transformation.
- Construct foundational layer in rectangular ceramic dish by spreading tomato sauce across bottom. Arrange initial eggplant layer, overlapping slightly for comprehensive coverage.
- Distribute mozzarella and parmesan generously, creating creamy landscape across vegetable surface. Add secondary sauce coating to enhance moisture and flavor complexity.
- Complete architectural build by adding remaining eggplant slices. Crown dish with final cheese ensemble and delicate sprinkle of dried basil for aromatic elevation.
- Position prepared casserole in heated oven, allowing 35-40 minutes for cheese to melt and develop irresistible golden-brown crust. Allow brief cooling period before serving to enhance structural integrity.
Notes
- Blot eggplant thoroughly to remove excess moisture, preventing a soggy final dish and ensuring crispy texture.
- Use kosher salt when drawing out liquid from eggplant slices for better flavor absorption and more even seasoning.
- Consider toasting breadcrumbs before coating for extra crunch and deeper golden-brown color on the eggplant.
- Opt for fresh mozzarella instead of pre-shredded for a creamier, more authentic melting quality that elevates the entire dish.
- Prep Time: 45 minutes
- Cook Time: 55 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 500
- Sugar: 6 g
- Sodium: 850 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 150 mg