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Layered Eggplant Parmesan
Layered Eggplant Parmesan
AI Recipe
This authentic Italian-American Eggplant Parmesan features crispy breaded eggplant slices layered with rich marinara sauce and melted cheeses. A labor-intensive but incredibly rewarding vegetarian dish that originated in Southern Italy and became a staple in American Italian restaurants. The key to perfection is properly salting the eggplant and achieving the perfect golden crust.
Total Time
135 mins
Servings
5
Calories
485
Difficulty
hard
American Cuisinelunch
Dietary Information
🥗Vegetarian🥜Nut-Free
Contains Allergens
gluteneggsdairy
Ingredients
12 items
2largeeggplant
about 3 pounds total
3tablespoonskosher salt
for salting eggplant
1 ½cupsall-purpose flour
for dredging
4largeeggs
beaten
3cupsbreadcrumbs
Italian seasoned
1 ½cupsparmesan cheese
freshly grated, divided
4cupsmarinara sauce
homemade or quality jarred
1poundmozzarella cheese
fresh, sliced
1 ½cupsolive oil
for frying
½cupfresh basil
torn leaves
1teaspoonblack pepper
freshly ground
2teaspoonsdried oregano
Instructions
10 steps
Slice eggplants into 1/2-inch rounds. Layer in colander, salting generously between layers. Place weight on top and let drain for 30 minutes to remove bitterness.
Rinse eggplant slices thoroughly and pat completely dry with paper towels. This step is crucial for achieving crispy coating.
Set up breading station: flour in first dish, beaten eggs in second, breadcrumbs mixed with 1/2 cup parmesan in third.
Dredge each eggplant slice in flour, then egg, then breadcrumb mixture, pressing firmly to adhere. Place on wire rack.
Heat olive oil in large skillet to 350°F. Fry eggplant slices in batches until golden brown, about 3 minutes per side. Drain on paper towels.
Preheat oven to 375°F. Spread 1 cup marinara sauce in 9x13 inch baking dish.
Layer half the eggplant slices, overlapping slightly. Top with half remaining sauce, half mozzarella, and 1/2 cup parmesan.
Repeat layering with remaining ingredients, finishing with cheese on top. Sprinkle with oregano and pepper.
Cover with foil and bake for 35 minutes. Remove foil and bake until bubbly and golden, about 15 more minutes.
Let rest for 15 minutes before serving. Garnish with fresh basil leaves.
Progress0%
Nutrition Facts
Per serving (5 servings)
Calories
485
Daily Value
24%
Protein22g
Carbohydrates48g
Fat24g
Fiber8g
Sugar12g
Sodium980mg
Health Score
7.2/10
Dietary Information
✓ Nut Free✓ Vegetarian
Complete Nutrition Facts
Per serving • Based on 5 servings
Macronutrients
Calories...
485
Protein...
22g
Carbohydrates...
48g
Fat...
24g
Fiber...
8g(29% DV)
Sugar...
12g
Minerals
Sodium...
980mg(43% DV)
Health Score
7.2/10
* Percent Daily Values (DV) are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
💡 Want personalized DV% based on your health profile? Download the CalorieGram app for customized nutrition tracking tailored to your goals.
Dietary Information
🥗Vegetarian🥜Nut-Free
Contains Allergens
gluteneggsdairy
Ingredients
12 items
2largeeggplant
about 3 pounds total
3tablespoonskosher salt
for salting eggplant
1 ½cupsall-purpose flour
for dredging
4largeeggs
beaten
3cupsbreadcrumbs
Italian seasoned
1 ½cupsparmesan cheese
freshly grated, divided
4cupsmarinara sauce
homemade or quality jarred
1poundmozzarella cheese
fresh, sliced
1 ½cupsolive oil
for frying
½cupfresh basil
torn leaves
1teaspoonblack pepper
freshly ground
2teaspoonsdried oregano
Instructions
10 steps
Slice eggplants into 1/2-inch rounds. Layer in colander, salting generously between layers. Place weight on top and let drain for 30 minutes to remove bitterness.
Rinse eggplant slices thoroughly and pat completely dry with paper towels. This step is crucial for achieving crispy coating.
Set up breading station: flour in first dish, beaten eggs in second, breadcrumbs mixed with 1/2 cup parmesan in third.
Dredge each eggplant slice in flour, then egg, then breadcrumb mixture, pressing firmly to adhere. Place on wire rack.
Heat olive oil in large skillet to 350°F. Fry eggplant slices in batches until golden brown, about 3 minutes per side. Drain on paper towels.
Preheat oven to 375°F. Spread 1 cup marinara sauce in 9x13 inch baking dish.
Layer half the eggplant slices, overlapping slightly. Top with half remaining sauce, half mozzarella, and 1/2 cup parmesan.
Repeat layering with remaining ingredients, finishing with cheese on top. Sprinkle with oregano and pepper.
Cover with foil and bake for 35 minutes. Remove foil and bake until bubbly and golden, about 15 more minutes.
Let rest for 15 minutes before serving. Garnish with fresh basil leaves.
Progress0%
Nutrition Facts
Per serving (5 servings)
Calories
485
Daily Value
24%
Protein22g
Carbohydrates48g
Fat24g
Fiber8g
Sugar12g
Sodium980mg
Health Score
7.2/10
Dietary Information
✓ Nut Free✓ Vegetarian
Complete Nutrition Facts
Per serving • Based on 5 servings
Macronutrients
Calories...
485
Protein...
22g
Carbohydrates...
48g
Fat...
24g
Fiber...
8g(29% DV)
Sugar...
12g
Minerals
Sodium...
980mg(43% DV)
Health Score
7.2/10
* Percent Daily Values (DV) are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
💡 Want personalized DV% based on your health profile? Download the CalorieGram app for customized nutrition tracking tailored to your goals.