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Eggplant Parmesan recipe



Eggplant Parmesan recipe

This easy eggplant Parmesan recipe has layers of crispy, breaded eggplant slices that have been baked, instead of fried. The combination of crunchy bread crumbs, tomato sauce, mozzarella, and Parmesan cheese is guaranteed to please!

Prep Time: 25 mins
Cook Time: 35 mins
Total Time: 1 hrs
Servings: 10

The classic combination of cheesy, herb-infused tomato sauce and crisp, oven-baked eggplant never gets old. This easy eggplant Parmesan recipe gets high marks in ease and flavor from our community of home cooks. Use straightforward pantry ingredients to create Italian-inspired magic with this top-rated recipe.

How to Make Eggplant Parmesan

Crisp, saucy, and flavorful eggplant Parmesan is just one easy recipe away. You’ll find the full recipe below with step-by-step instructions, but here’s what you can expect when you make this top-rated recipe;

Begin by preheating your oven to 350 degrees F. Dip sliced eggplant into the beaten egg mixture and seasoned breadcrumbs, then bake for five minutes on each side. Spread spaghetti sauce at the bottom of a 9×13 pan, layering the sauce with cheese, eggplant slices, and fresh basil.

What to Serve With Eggplant Parmesan

Oven-baked eggplant Parmesan is a hearty Italian classic that pairs well with a range of side dishes. Try serving it with a bright broccoli salad to balance the richness of the dish or a spicy bruschetta to turn up the heat.

Choose creamy garlic soup for a wow-worthy addition to eggplant Parmesan, or go with a classic, crusty bread for sopping up all of the irresistible sauce.

How to Store Eggplant Parmesan

Baked eggplant Parmesan lasts three to five days in the refrigerator if stored properly. Store it in an airtight container for best results. To reheat, place the baking pan or leftover portion in a preheated oven and cook until the edges bubble.

Can You Freeze Eggplant Parmesan?

Yes, cooked eggplant Parmesan can be frozen for up to three months. Store in a well-sealed, freezer-safe baking pan or freezer bags. Be aware that the quality of the leftovers will fall over time — eggplant is highly absorbent and is best enjoyed the same day it’s baked.


* 3 large eggplants, peeled and thinly sliced

* 2 large eggs, beaten

* 4 cups Italian seasoned bread crumbs

* 6 cups spaghetti sauce, divided

* 1 (16-ounce) package of mozzarella cheese, shredded and divided

* ½ cup grated Parmesan cheese, divided

* ½ teaspoon dried basil


Step 1

– Preheat the oven to 350 degrees F (175 degrees C).

Step 2

– Dip eggplant slices in beaten egg, then in bread crumbs to coat. Place a single layer on a baking sheet.

Step 3

– Bake in the preheated oven for 5 minutes. Flip and bake for 5 more minutes.

Step 4

– Spread spaghetti sauce to cover the bottom of a 9×13-inch baking dish. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheese. Repeat layers with remaining sauce, eggplant, and cheese, ending with a cheese layer. Sprinkle basil on top.

Step 5

– Bake in the preheated oven until golden brown, about 35 minutes.

Nutrition Facts (per serving)

487 Calories
16g Fat
62g Carbs
24g Protein

source – AllRecipes

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