Main Dishesculinaryhill5.0
Eggplant Parmesan
This recipe for Eggplant Parmesan uses the high heat of the oven for crispy breaded eggplant without the mess of a deep fryer. Add my 10-minute quick tomato sauce or your favorite jarred sauce and lots of mozzarella for a delicious homemade Italian dinner.
👥 8 Servings⏱️ Prep & Cook: 1h 35m⏳ Prep: 10 min🔥 Cook: 45 min👤 Meggan Hill📖 culinaryhill
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●colander
- ●saucepan
- ●baking sheet
- ●oven
- ●baking dish
📝 Preparation Steps
1
To salt the eggplant:
Salt1 tablespoonSalt and freshly ground black pepper
2
Toss the eggplant with 1 tablespoon salt and let it drain in a colander for about ⏱️ 40 minutes.
Salt1 tablespoonSalt and freshly ground black pepper
3
To make the sauce (see note 2):
4
In a medium saucepan over medium-high heat, heat oil until shimmering. Add garlic cloves and sauté until browned, stirring occasionally to prevent scorching, about 3 to ⏱️ 4 minutes. Remove garlic and discard.
5
Stir in crushed tomatoes, diced tomatoes, sugar (if using), basil, oregano, and salt and pepper to taste (I like ½ teaspoon salt and ¼ teaspoon pepper). Reduce heat to medium and simmer uncovered until flavors have blended, about ⏱️ 10 minutes.
crushed tomatoes1 (28-ounce) canSalt1 tablespoonSalt and freshly ground black pepper
6
Reduce heat to medium and simmer uncovered until flavors have blended, about ⏱️ 10 minutes. Keep warm over low-heat until serving time, or cool completely and store covered in the refrigerator.
7
To make the Eggplant Parmesan:
8
Adjust two oven racks to the upper-middle and lower-middle positions, and place a rimmed baking sheet on each rack. Heat oven to 425 degrees. Spread drained eggplant over paper towels. Wipe away as much salt as possible and press firmly on each slice to remove as much liquid as possible.
Salt1 tablespoonSalt and freshly ground black pepper
9
In a large zipper-top plastic bag, add flour. In a second shallow dish, add eggs and beat lightly. In a third shallow dish, combine breadcrumbs, 1 cup Parmesan and salt and pepper to taste (I like 1/2 teaspoon salt, and 1/4 teaspoon pepper).
eggs4Salt1 tablespoonSalt and freshly ground black pepper
10
Working with about 8 eggplant slices at a time, add them to the bag with the flour. Seal and shake until thoroughly coated. Remove from bag, shake off any excess flour, and dip into eggs.
eggs4
11
Remove from eggs, allowing any excess to drop off, and dredge evenly in the breadcrumbs, pressing to adhere. Lay the breaded eggplant on a wire rack and repeat with remaining eggplant rounds.
eggs4
12
Remove preheated baking sheets from the oven. Pour 3 tablespoons of oil onto each sheet, tilting to coat the sheets evenly. Spread breaded eggplant in a single layer over the preheated, oiled sheets.
13
Bake until the eggplant is well browned and crisp on the first side, about ⏱️ 20 minutes. Flip the eggplant slices over. Switch and rotate the baking sheets, and continue to bake until the second side is browned, about ⏱️ 10 minutes longer.
14
In the bottom of a 9-inch by 13-inch baking dish, spread 1 cup tomato sauce. Shingle half of the eggplant slices over the tomato sauce. Distribute 1 more cup of the sauce over the eggplant and sprinkle with half of the mozzarella.
15
Shingle the remaining eggplant in the dish and dot with another cup of the sauce, leaving the majority of the eggplant exposed so that it will remain crisp. Sprinkle with 1/4 cup of the Parmesan cheese and the remaining 1 cup of mozzarella.
16
Place the dish on the lower-middle rack of the oven. Bake until cheese is bubbling and well browned, about ⏱️ 15 minutes. Sprinkle the basil over the top and cool for ⏱️ 10 minutes before serving. Pass the remaining 1 cup tomato sauce and 1/4 cup Parmesan cheese separately.
Nutrition Facts
calories
437 kcal
fat Content
18 g
serving Size
1 serving
fiber Content
8 g
sugar Content
12 g
sodium Content
1649 mg
protein Content
21 g
trans Fat Content
1 g
cholesterol Content
77 mg
carbohydrate Content
50 g
saturated Fat Content
7 g
unsaturated Fat Content
9 g
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