thepioneerwoman5.0
Eggplant Parmesan
This eggplant parmesan is a delicious vegetarian dinner recipe. With gooey cheese, a crunchy breading, and meltingly tender eggplant, the whole family love it!
👥 8 Servings⏱️ Prep & Cook: 2h⏳ Prep: 40 min👤 Georgia Goode📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●skillet
- ●baking sheet
- ●oven
- ●casserole dish
📝 Preparation Steps
1
Cut the eggplant into 1/2-inch thick slices. Line two large sheet trays with paper towels and lay the slices on top in a single layer. Season with a light sprinkle of salt all over both sides of the eggplant. Set aside for ⏱️ 45 minutes, then pat each slice dry with a paper towel.
eggplant, about 3 lb. total2
2
Meanwhile, place the flour on a plate. In a wide shallow bowl, whisk together the eggs and milk. In another wide, shallow bowl, combine the breadcrumbs, parmesan cheese, remaining 1 teaspoon of salt and 1/2 teaspoon of black pepper.
eggs3
3
Working 2 to 3 eggplant slices at a time, dredge in the flour to coat completely, dip in the egg mixture then coat in the breadcrumb mixture.
eggplant, about 3 lb. total2
4
Meanwhile, heat a large skillet filled with about 1/4 inch of vegetable oil over medium-high heat until very hot (about 350°). Working in batches, cook a few eggplant slices in a single layer until golden brown on each side, about ⏱️ 3 minutes total. Remove from the oil and transfer to a wire rack set over a baking sheet (or a baking sheet lined with paper towels). Continue to fry the eggplant slices, adding more oil as needed to the skillet.
Vegetable oil, for fryingeggplant, about 3 lb. total2
5
Preheat the oven to 375°. Spray a 9-by-13-inch casserole dish with nonstick cooking spray. Add 3/4 cup of marinara sauce to the base of the casserole dish and spread to coat the bottom. Top with a third of the eggplant. (It may be necessary to shingle some of the slices slightly to completely coat the bottom of the casserole.) Sprinkle with 1 cup of shredded mozzarella. Tear 6 of the basil leaves into smaller pieces and sprinkle all over. Repeat with another layer of sauce, eggplant, cheese and basil, two more times, topping the final layer with slices of fresh mozzarella. Drizzle the top with 3/4 cup more of tomato sauce.
Nonstick cooking sprayeggplant, about 3 lb. total2basil leaves, plus more for serving18
6
Bake for 30 to ⏱️ 35 minutes, until the center of the casserole is hot and the cheese on top is melted and golden brown in spots. Let rest ⏱️ 10 minutes before serving topped with more basil.
Nutrition Facts
calories
1119 Calories
fat Content
87 g
fiber Content
7 g
sugar Content
11 g
sodium Content
1234 mg
protein Content
33 g
trans Fat Content
0 g
cholesterol Content
148 mg
carbohydrate Content
47 g
saturated Fat Content
20 g
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