Eggplant Italiano
Eggplant Italiano features golden, breaded eggplant slices layered with rich spaghetti sauce, melted cheeses, offering a comforting, flavorful dish perfect for family dinners and casual gatherings.
Ingredients
Instructions
- Remove the skin from the eggplants and slice them 1/8 inch thick.
- Place the eggplant slices on salted wet paper towels (top and bottom) for 30 minutes.
- Rinse the slices under cold water and pat dry.
- Dip each slice in flour, then beaten eggs containing garlic, salt, black pepper, and parsley flakes.
- Next, dip the slices in bread crumbs.
- Brown both sides of the eggplant slices in oil; then cool.
- Layer a casserole dish with some spaghetti sauce on the bottom.
- Place a layer of eggplant slices over the sauce.
- Sprinkle with grated Romano cheese, sliced Cheddar cheese, and sliced Mozzarella cheese.
- Repeat layering with remaining eggplant, cheeses, and sauce until used up.
- Cover the casserole and bake at 350°F (175°C) for 45 minutes to 1 hour.
- Allow it to cool for 30 minutes, then slice and serve.
Tips & Substitutions
For a lighter alternative, consider using whole wheat breadcrumbs or gluten-free options. If you don't have Romano cheese, Parmesan works well as a substitute. To enhance the flavor, add fresh herbs like basil or oregano to the egg mixture. This recipe is a great way to use up any leftover spaghetti sauce you may have from previous meals.
Serving Suggestions
Serve the Eggplant Italiano with a side of garlic bread or a fresh salad to balance the richness of the dish. A light Italian dressing on the salad complements the flavors well. This dish pairs beautifully with Easy Italian Dip for an appetizer, making it a perfect meal for entertaining or family gatherings.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, place individual portions in the microwave or heat the entire casserole in the oven at 350°F (175°C) until warmed through, about 20-30 minutes. This dish can also be frozen for up to 3 months.
Nutrition & Diet Analysis (per serving)
Each serving of Eggplant Italiano contains roughly 204 calories, with 6g protein, 24g carbohydrates, and 9g fat. It is a good source of protein (13% of the Daily Value). Note that it is relatively high in sodium, at 1487mg per serving (65% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of cheese for this recipe?
Absolutely! While Romano, Cheddar, and Mozzarella are traditional, you can experiment with other cheeses such as Gouda or Provolone. Just ensure they melt well to create that delicious, gooey texture.
Is it necessary to salt the eggplant before cooking?
Yes, salting the eggplant helps draw out excess moisture and bitterness, improving the overall flavor and texture of the dish. Just be sure to rinse and pat the slices dry afterward.
Can I make this dish ahead of time?
Yes, you can prepare the casserole a day in advance. Assemble it completely, cover it tightly, and store it in the refrigerator. When ready to serve, simply bake it as directed, adding a few extra minutes if it's coming straight from the fridge.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).