Eggplant Parmesan Recipe

Name: Eggplant Parmesan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; 2 cups fine dry bread crumbs (see Notes); 4 large eggs; 2 small eggplants (about 12 ounces each), peeled and cut into 1/4-inch rounds; 1/3 to 1/2 cup olive oil, or more as needed; Kosher salt, to taste; 4 cups Tasty Basic Tomato Sauce or good-quality commercial tomato sauce; 1 container (15 ounces) ricotta cheese; 1 pound commercial mozzarella cheese, sliced; 1/4 cup freshly grated Parmesan

Servings: persons

1 cup all-purpose flour
2 cups fine dry bread crumbs (see Notes)
4 large eggs
2 small eggplants (about 12 ounces each), peeled and cut into 1/4-inch rounds
1/3 to 1/2 cup olive oil, or more as needed
Kosher salt, to taste
4 cups Tasty Basic Tomato Sauce or good-quality commercial tomato sauce
1 container (15 ounces) ricotta cheese
1 pound commercial mozzarella cheese, sliced
1/4 cup freshly grated Parmesan

1
Preheat the oven to 400F.
2
Spread out the flour and bread crumbs on separate plates, then beat the eggs in a shallow bowl.
3
Dip each eggplant slice first in the flour to coat lightly on both sides, then in the egg, coating completely.
4
Finally, dip the slice in the bread crumbs to coat well on both sides, shaking off any excess.
5
Arrange the slices as they are coated in one layer on a baking sheet, making sure they dont touch, while you coat the remaining slices.
6
Heat 1/3 cup of the oil in a large, heavy skillet over medium heat.
7
Add only enough eggplant slices to fit into the skillet without touching and fry, sprinkling with salt, until theyre golden brown on each side, about 1 minute per side.
8
Transfer to paper towels to drain while you fry the remaining slices, adding oil to the skillet as needed.
9
Spread about 3/4 cup of the tomato sauce over the bottom of a 16 x 9-inch baking pan.
10
Add half the fried eggplant slices in an even layer, then dot the eggplant with the ricotta.
11
Drizzle 1/2 cup of the tomato sauce over the ricotta.
12
Add a layer of the remaining eggplant slices and pour the remaining tomato sauce evenly over the eggplant.
13
Arrange the mozzarella slices over the sauce and sprinkle the Parmesan on top.
14
Bake until hot and bubbling and the cheese is melted and a little browned, about 30 minutes.
15
Remove the dish from the oven and let stand for 5 minutes before cutting into portions to serve.

765

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 1 cup all-purpose flour, 2 cups fine dry bread crumbs (see Notes), 4 large eggs, 2 small eggplants (about 12 ounces each), peeled and cut into 1/4-inch rounds, 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.

Eggplant Parmesan

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