For a crispier eggplant, consider lightly breading the slices with seasoned breadcrumbs before frying. Freshly grated Parmesan cheese adds the best flavor. Allow the Eggplant Parmesan to rest for 10-15 minutes after baking for easier slicing.
Eggplant Parmesan I
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PREP TIME25 mins
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COOK TIME45 mins
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TOTAL TIME1 hrs 40 mins
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SERVING8 People
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VIEWS1.7K
Savor the comforting layers of this classic Eggplant Parmesan, a delightful vegetarian entree that brings together tender eggplant, a creamy cheese blend, and rich tomato sauce. Perfect with a side salad and crusty garlic bread for a complete and satisfying meal.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate24 g
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Cholesterol53 mg
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Fiber6 g
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Protein14 g
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Saturated Fat7 g
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Sodium2075 mg
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Sugar13 g
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Fat25 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 30 mins Draw out excess moisture from the eggplant: Sprinkle both sides of the eggplant slices with salt. Place slices in a colander set over a bowl to drain for 30 minutes.
02 Step
Recipe View 10 mins Prepare the cheese mixture: Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine the ricotta, mozzarella, and 1/4 cup of Parmesan cheese. Stir in the beaten egg and chopped fresh basil.
03 Step
Recipe View 25 mins Pan-fry the eggplant: Rinse the eggplant in cold water to remove the salt. In a large skillet, heat 4 tablespoons of olive oil over medium heat. Add a single layer of eggplant slices and brown on each side. Repeat with the remaining eggplant, adding more oil as needed.
04 Step
Recipe View 20 mins Assemble the Eggplant Parmesan: In a 9x13 inch baking dish, spread 1 1/2 cups of pasta sauce evenly. Arrange a layer of eggplant slices over the sauce, followed by half of the cheese mixture. Repeat these layers until all eggplant and cheese mixture are used. Top with the remaining sauce and sprinkle with the remaining Parmesan cheese.
05 Step
Recipe View 40 mins Bake to golden perfection: Bake in the preheated oven for 30 to 45 minutes, or until the sauce is bubbly and the top is golden brown.
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Erich Ankunding
Nov 14, 2023This recipe is a winner! The salting technique really makes a difference in the eggplant's texture.
Jay Fay
Jun 18, 2023I added a pinch of red pepper flakes to the sauce for a little heat, and it was delicious!
Jennyfer Weimann
Feb 25, 2023Easy to follow and a real crowd-pleaser. Will definitely make this again!