Eggplant Parmigiana
Eggplant Parmigiana is a beloved Italian-American classic that layers tender eggplant, rich marinara sauce, and gooey cheese into a comforting dish. Perfect for family dinners or special occasions, this recipe brings out restaurant-quality flavors with simple ingredients. It’s not just a meal; it’s an experience that invites everyone to gather around the table and enjoy every cheesy bite.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: Serves 6
- Category: Main
- Method: Baking
- Cuisine: Italian-American
Ingredients
Scale
- 2 medium eggplants, sliced into ¼-inch rounds
- 1 tsp salt (for salting eggplants)
- 3 cups marinara sauce (homemade or store-bought)
- 8 oz fresh mozzarella cheese, sliced
- ½ cup freshly grated Parmesan cheese
- ½ cup fresh basil leaves
- ¼ cup extra virgin olive oil
- Black pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Sprinkle salt on the eggplant slices and let sit for 30 minutes to draw out moisture.
- Rinse, pat dry, and drizzle olive oil over the eggplant before roasting on a baking sheet for about 25 minutes until golden brown.
- In a baking dish, layer marinara sauce, roasted eggplant, mozzarella slices, and Parmesan cheese. Repeat layers until all ingredients are used.
- Tuck fresh basil leaves between layers.
- Cover with foil and bake for 30 minutes; remove foil for the last 10 minutes to brown the top.
- Let rest for 10-15 minutes before serving.
Nutrition
- Serving Size: 1 slice (150g)
- Calories: 350
- Sugar: 9g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 14g
- Cholesterol: 30mg
Keywords: For added flavor, consider pan-frying the eggplant slices before layering. Customize by adding spinach or swapping mozzarella for provolone. To make it gluten-free, use gluten-free flour or cornmeal for breading.