Eggplant Parmesan
Eggplant Parmesan is a classic Italian dish that features layers of breaded and baked eggplant, rich tomato sauce, and gooey mozzarella cheese. With the aromatic blend of basil, oregano, and thyme, this comforting meal is perfect for vegetarian diners and anyone craving hearty, homemade flavors.
Ingredients
Instructions
- Preheat oven to 375°.
- Lightly oil a baking tray and a 9 x 13-inch pan.
- Peel and cut eggplants into slices.
- Combine bread crumbs and herbs.
- Place milk in a shallow dish.
- Dip eggplant in milk and then crumb mixture.
- Put slices in pan and tray; bake for about 20 to 30 minutes.
- Remove eggplant from pan and pour some tomato sauce on the bottom.
- Layer pan with eggplant, sauce and Mozzarella cheese.
- Repeat layers until you run out of food or room.
- Sprinkle the top with Parmesan cheese.
- Bake, uncovered, at 375° for about 40 to 50 minutes.
- Cool before serving.
Tips & Substitutions
For extra flavor, consider adding a layer of sautéed mushrooms or spinach between the eggplant layers. If you have gluten sensitivities, use gluten-free breadcrumbs as a substitute. Also, for a creamier texture, mix ricotta cheese into the mozzarella layers. This Eggplant Parmesan is a great way to incorporate more vegetables into your diet, aligning perfectly with vegetarian recipes.
Serving Suggestions
Serve the Eggplant Parmesan with a side of garlic bread and a fresh green salad for a complete meal. It pairs beautifully with Italian Cookies for dessert, creating a delightful Italian-inspired dinner. You can also enjoy it with pasta for a heartier option, making it a versatile dish for any occasion.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave for a few minutes or bake in a preheated oven at 350°F for about 15-20 minutes until heated through. Cover with foil to prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Eggplant Parmesan contains roughly 691 calories, with 33g protein, 93g carbohydrates, and 23g fat. It is an excellent source of calcium (97% of the Daily Value), iron (90% of the Daily Value), and protein (67% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 1159mg per serving (50% 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?
Yes, you can substitute mozzarella with provolone or fontina for a different flavor profile. Mixing in some ricotta can also add creaminess and richness to the layers. Feel free to experiment with your favorite cheeses while keeping the classic flavors in mind.
How can I make this dish vegan?
To make a vegan version, replace the eggplant with zucchini or mushrooms, and use plant-based milk and vegan cheese alternatives. There are many great options available now that melt well. Additionally, be sure to select a tomato sauce that does not contain any animal products.
Can I prepare this dish in advance?
Absolutely! You can assemble the Eggplant Parmesan a day ahead and refrigerate it before baking. Just cover it tightly with foil. When ready to bake, allow it to come to room temperature for about 30 minutes, then follow the baking instructions for the best results.
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).