Eggplant Parmagiana
Eggplant Parmigiana is a hearty Italian classic featuring breaded eggplant slices layered with tomato sauce, melted mozzarella, and Parmesan, perfect for comforting family dinners or gatherings.
Ingredients
- 1 eggplant (about 1 to 2 lb.) ⓘ
- 3 beaten eggs ⓘ
- 1 1/2 cups packaged dried bread crumbs ⓘ
- 3/4 cup olive oil ⓘ
- 1/2 cup grated Parmesan cheese
- 2 teaspoons dried leaf oregano, crushed ⓘ
- 2 teaspoons dried leaf basil, crushed
- 1/2 teaspoon salt ⓘ
- 1/2 pound mozzarella cheese, sliced ⓘ
- 3 (8 oz.) cans tomato sauce ⓘ
Instructions
- Peel eggplant and cut into 1/4-inch thick slices.
- Dip each eggplant slice into beaten eggs, then coat with bread crumbs.
- Saute the breaded eggplant slices in hot olive oil until golden brown on both sides.
- Place a layer of eggplant in a greased 2-quart casserole dish.
- Sprinkle with one-third of the Parmesan cheese, crushed oregano, and crushed basil.
- Top with several slices of mozzarella cheese.
- Cover with one can of tomato sauce.
- Repeat the layers two more times, ending with a layer of tomato sauce topped with mozzarella slices.
- Bake in a preheated 350°F oven, uncovered, for 30 minutes.
Tips & Substitutions
For a lighter version, try baking the breaded eggplant slices instead of frying them. You can also substitute the eggplant with zucchini or mushrooms for a different taste. If you want to enhance the flavor, consider adding crushed red pepper flakes or garlic powder to the bread crumbs. This dish can be made ahead of time and frozen before baking for an easy weeknight meal.
Serving Suggestions
Serve your Eggplant Parmigiana with a fresh green salad or garlic bread for a complete meal. It pairs beautifully with Cheese Filled Shells for a delicious Italian feast. For an Italian-inspired dinner, consider serving it alongside a glass of Chianti or a light Pinot Grigio to complement the flavors. Leftovers can also be enjoyed in a sandwich the next day.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the eggplant Parmigiana in a preheated oven at 350°F for about 20 minutes, or until heated through. Alternatively, you can microwave individual portions on high for about 2-3 minutes, but the oven method will keep the crust crispy.
Nutrition & Diet Analysis (per serving)
Each serving of Eggplant Parmagiana contains roughly 628 calories, with 20g protein, 24g carbohydrates, and 51g fat. It is an excellent source of calcium (42% of the Daily Value) and protein (39% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1800mg per serving (78% 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 make Eggplant Parmigiana ahead of time?
Yes, you can prepare the layers and assemble the dish a day in advance. Just cover it tightly and refrigerate. When ready to bake, add a few extra minutes to the cooking time to ensure it's heated through.
What can I substitute for mozzarella cheese?
If you don't have mozzarella, you can use provolone or a blend of Italian cheeses. For a vegan option, try a plant-based mozzarella substitute that melts well.
How do I know when the eggplant is cooked properly?
The eggplant should be tender and golden brown on the outside. A fork should easily pierce through the slices. If it's still firm, it may need a bit more time in the oven.
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).