Prep Time: 1 hr 15 mins | Cook Time: 20 mins | Total Time: 1 hr 35 mins | Servings: 4
This Eggplant Parmesan is one of the simplest dishes, but the most comforting, and every bite is like giving you a monstrous hug.
INGREDIENTS
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1 large eggplant, sliced into 1/4-inch thick slices
2 tablespoons kosher salt (DO NOT USE TABLE SALT)
1 1/2 c Italian seasoned breadcrumbs
3 Eggs
1/2 c milk
4 tablespoons vegetable oil, for lightly pan-frying
3 c marinara sauce, homemade or store-bought
2 c whole milk mozzarella shredded
1 c parmesan cheese shredded
A handful of fresh basil leaves chopped, for garnish (optional)
How to make Eggplant Parmesan
Step 1: Season with salt on both sides of the eggplant slices. Put them in a huge colander in the sink. Allow the liquid to drain for about 45 minutes to an hour. Then, brush off the excess salt.
Step 2: Add breadcrumbs to a shallow plate and whisk the eggs and milk in another. Dip the slice of eggplant coating both sides with eggs and milk mixture, then coat with breadcrumbs. Shake off the excess, then transfer on a plate or a large baking sheet. Do this for the remaining slices of eggplant.
Step 3: Prepare the oven. Preheat it to 375 degrees.
Step 4: Heat a tbsp vegetable oil in a skillet over medium-high heat. Once the oil is hot, cook two slices of eggplant at a time until golden brown on both sides. Take the cooked eggplant slices from the skillet and onto a large plate lined with paper towels.
Step 5: Add a cup of marinara sauce to the bottom of a large casserole dish. Layer the eggplant slices on top, pour over 1/4 cup of marinara sauce, and sprinkle with plenty of mozzarella cheese and parmesan cheese. Copy the layers until you used up all of the eggplant slices. And top with extra cheese.
Step 6: Place inside the preheated oven and bake for about 20 to 25 minutes or until the cheese is brown and bubbly. Broil for 5 minutes more if you want to get the cheese nice and brown.
Step 7: Once done, remove from the oven and garnish with chopped basil. Serve immediately.
Nutrition Facts:
Amount Per Serving (1 serving): Calories: 723 | Fat: 44g | Carbohydrates: 47g | Fiber: 6g | Sugar: 9g | Protein: 39g
Ingredients
- 1 large eggplant, sliced into 1/4-inch thick slices
- 2 tablespoons kosher salt (DO NOT USE TABLE SALT)
- 1 1/2 c Italian seasoned breadcrumbs
- 3 Eggs
- 1/2 c milk
- 4 tablespoons vegetable oil, for lightly pan-frying
- 3 c marinara sauce, homemade or store-bought
- 2 c whole milk mozzarella shredded
- 1 c parmesan cheese shredded
- A handful of fresh basil leaves chopped, for garnish (optional)
Instructions
Step 1: Season with salt on both sides of the eggplant slices. Put them in a huge colander in the sink. Allow the liquid to drain for about 45 minutes to an hour. Then, brush off the excess salt.
Step 2: Add breadcrumbs to a shallow plate and whisk the eggs and milk in another. Dip the slice of eggplant coating both sides with eggs and milk mixture, then coat with breadcrumbs. Shake off the excess, then transfer on a plate or a large baking sheet. Do this for the remaining slices of eggplant.
Step 3: Prepare the oven. Preheat it to 375 degrees.
Step 4: Heat a tbsp vegetable oil in a skillet over medium-high heat. Once the oil is hot, cook two slices of eggplant at a time until golden brown on both sides. Take the cooked eggplant slices from the skillet and onto a large plate lined with paper towels.
Step 5: Add a cup of marinara sauce to the bottom of a large casserole dish. Layer the eggplant slices on top, pour over 1/4 cup of marinara sauce, and sprinkle with plenty of mozzarella cheese and parmesan cheese. Copy the layers until you used up all of the eggplant slices. And top with extra cheese.
Step 6: Place inside the preheated oven and bake for about 20 to 25 minutes or until the cheese is brown and bubbly. Broil for 5 minutes more if you want to get the cheese nice and brown.
Step 7: Once done, remove from the oven and garnish with chopped basil. Serve immediately.
