Eggplant Parmesan

A classic Italian-American dish featuring layers of tender fried or baked eggplant slices, rich tomato sauce, melted mozzarella, and grated Parmesan cheese, baked until bubbly and golden.

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Prep Time 30

Cook Time 45

Total Time 1 15

Servings: 6 servings

Calories: 400

Ingredients Equipment Method Notes

Ingredients

Eggplant

2 large eggplants (about 1.5-2 lbs each)
1/4 cup olive oil (for frying/baking)
Salt to taste

Breading (if frying)

1 cup all-purpose flour
2 large eggs beaten
2 cups breadcrumbs (plain or Italian seasoned)

Sauce

1 tbsp olive oil
1 small onion finely chopped
2 cloves garlic minced
1 (28 ounce) can crushed tomatoes
1/2 cup fresh basil chopped
1 tsp dried oregano
Salt and black pepper to taste

Cheese

1 lb fresh mozzarella cheese thinly sliced or shredded
1/2 cup grated Parmesan cheese

Equipment

Large skillet
Baking dish (9x13 inch)
Rimmed baking sheet (if baking eggplant)
Mixing bowls
Measuring cups and spoons

Method

Prepare Eggplant

Slice eggplants into 1/4-inch rounds, salt them, and let stand for 30 minutes to draw out moisture, then pat dry.

Cook Eggplant

Either dredge eggplant in flour, egg, and breadcrumbs before frying until golden brown; or toss with olive oil and bake at 400°F (200°C) for 15-20 minutes until tender.

Make Sauce

Sauté onion and garlic in olive oil, then add crushed tomatoes, basil, oregano, salt, and pepper; simmer for 15-20 minutes.

Assemble

Layer sauce, eggplant, mozzarella, and Parmesan in a 9x13 inch baking dish; repeat layers, ending with sauce and cheese.

Bake

Bake at 375°F (190°C) for 30-35 minutes until bubbly and golden, then let stand for 10 minutes before serving.

Notes

For a healthier version, bake the eggplant slices instead of frying. Ensure eggplant slices are salted and drained thoroughly to remove bitter moisture.