The Best Authentic Eggplant Parmigiana You’ll Ever Make at Home
This Eggplant Parmigiana recipe is the best you’ll ever make at home, featuring layers of tender eggplant and rich marinara sauce.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 2 large eggplants
- 1/4 cup all-purpose flour
- 3 large eggs, beaten
- 2 cups breadcrumbs
- 1/2 cup grated Parmesan cheese
- 4 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1/4 cup fresh basil leaves, chopped
- Salt and pepper to taste
Instructions
- Slice the eggplants into 1/2 inch thick slices. Sprinkle with salt and let them sit for 30 minutes to draw out excess moisture.
- Rinse the eggplant slices and pat them dry with paper towels.
- Dredge each slice in flour, dip in beaten eggs, and coat in breadcrumbs.
- Fry the breaded eggplant slices in a large skillet until golden brown on both sides.
- In a baking dish, layer the marinara sauce, fried eggplant, Parmesan, mozzarella, and basil. Repeat the layers.
- Bake at 375°F for 30-40 minutes until bubbly and golden on top.
- Let cool for a few minutes before serving.
Notes
- For best results, use fresh mozzarella for a creamier texture.
- Pair with a side salad for a complete meal.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 6g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 16g
- Cholesterol: 150mg
Keywords: Eggplant Parmigiana, authentic, Italian, recipe, easy