Eggplant Parmesan Recipe

Name: Eggplant Parmesan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 well ripened early to mid season eggplants (about 2 lbs (.9 kg).), peeled just before handling; 3 eggs; 3 tbsp (45 ml) water; 1 cup (225 ml) fine dry breadcrumbs; 1 cup (225 ml) all purpose flour; 1/2 cup (125 ml) or 1 oz (28 grm). freshly grated Parmesan cheese, divided; 1/4 cup (60 ml) slivered fresh basil leaves; 2-1/2 cups (600 ml) tomato sauce or marinara; 3/4 cup (175 ml) or 3 oz (84 grm). grated fresh mozzarella cheese; 1/2 tsp (2 ml) salt, or to taste; Freshly ground pepper to taste

Servings: persons

2 well ripened early to mid season eggplants (about 2 lbs (.9 kg).), peeled just before handling
3 eggs
3 tbsp (45 ml) water
1 cup (225 ml) fine dry breadcrumbs
1 cup (225 ml) all purpose flour
1/2 cup (125 ml) or 1 oz (28 grm). freshly grated Parmesan cheese, divided
1/4 cup (60 ml) slivered fresh basil leaves
2-1/2 cups (600 ml) tomato sauce or marinara
3/4 cup (175 ml) or 3 oz (84 grm). grated fresh mozzarella cheese
1/2 tsp (2 ml) salt, or to taste
Freshly ground pepper to taste

1
Preheat oven to 400 degrees (200 C.).
2
Coat 2 baking sheets with cooking spray.
3
Coat an 8-by-11 1/2-inch baking dish with cooking spray.
4
Cut eggplants crosswise into 1/4-inch-thick slices.
5
Whisk eggs with water in a shallow dish until frothy.
6
Combine breadcrumbs, 1/4 cup (60 ml) Parmesan, salt and pepper in a shallow dish.
7
Use another shallow dish for the flour.
8
Dip the eggplant in flour to coat, with a fork, dip into egg and then coat with the breadcrumb mixture.
9
(Discard any leftover egg, flour and breadcrumbs.)
10
Arrange the eggplant slices in a single layer on the prepared baking sheets.
11
Bake the eggplant slices for 15 minutes, turn them over and bake until crisp and golden, about 15 minutes more.
12
Stir basil into tomato sauce.
13
Spread about 1/2 cup (125 ml) of the sauce in the prepared baking dish.
14
Arrange half the eggplant slices over the sauce, overlapping slightly.
15
Spoon 1 cup (225 ml) of the remaining sauce over the eggplant and sprinkle with half the mozzarella.
16
Layer on the remaining eggplant and top with the remaining sauce, mozzarella and Parmesan.
17
Bake the casserole, at 400 degrees (200 C.) uncovered, until the sauce bubbles and the top is golden, 15 to 25 minutes.

443

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 well ripened early to mid season eggplants (about 2 lbs (.9 kg).), peeled just before handling, 3 eggs, 3 tbsp (45 ml) water, 1 cup (225 ml) fine dry breadcrumbs, and more.

Yes, Eggplant Parmesan falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Eggplant Parmesan

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions