Eggplant Parmesian
A hearty eggplant Parmesan layered with sautéed mushrooms, melted mozzarella, and rich tomato sauce, perfect for comforting family dinners or casual gatherings.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Slice the eggplant into 1/8 to 1/4-inch thick slices lengthwise.
- Dip each eggplant slice into beaten eggs, then coat with seasoned bread crumbs.
- Sauté the breaded eggplant slices in hot salad oil until golden brown on each side.
- Place a layer of eggplant slices in a 1 1/2 to 2-quart casserole dish.
- Sprinkle with grated Parmesan cheese, oregano, and sautéed mushrooms.
- Add a layer of sliced mozzarella cheese over the mushrooms.
- Cover with some of the tomato sauce.
- Repeat the layers until all eggplant slices are used, ending with a layer of sauce topped with mozzarella.
- Bake uncovered for 30 minutes or until the sauce is bubbly and cheese is melted.
Tips & Substitutions
For a crispier texture, consider salting the eggplant slices and letting them sit for 30 minutes before rinsing and drying to remove excess moisture. You can substitute fresh mushrooms with canned ones if you're short on time, or try adding spinach for extra flavor. This dish is also great with a blend of cheeses, including mozzarella and provolone.
Serving Suggestions
Serve this eggplant Parmesan hot, garnished with fresh basil or parsley for a pop of color. It pairs beautifully with a side salad and crusty garlic bread. For a complete meal, consider serving it alongside Kenny'S Favorite Spaghetti Sauce to elevate your Italian dining experience.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the eggplant Parmesan in a preheated oven at 350°F (175°C) for about 20 minutes, covered with foil to prevent drying out. For a quicker option, microwave individual portions until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Eggplant Parmesian contains roughly 1023 calories, with 30g protein, 163g carbohydrates, and 30g fat. It is an excellent source of iron (87% of the Daily Value), protein (60% of the Daily Value), and calcium (56% of the Daily Value). Note that it is relatively high in sodium, at 1514mg per serving (66% 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 this dish ahead of time?
Yes, you can prepare the layers in advance and assemble the eggplant Parmesan a day before baking. Just cover it tightly and store in the refrigerator. When ready to serve, bake it directly from the fridge, adding an extra 10 minutes to the cooking time.
What can I use instead of Parmesan cheese?
If you don't have Parmesan cheese, you can use Pecorino Romano for a sharper flavor or nutritional yeast for a dairy-free option. Both alternatives will provide a nice depth of flavor to the dish, making it suitable for various dietary preferences.
Can I freeze leftover eggplant Parmesan?
Yes, you can freeze leftover eggplant Parmesan. Let it cool completely, then wrap it tightly in plastic wrap followed by aluminum foil. It will keep in the freezer for up to 3 months. Thaw in the refrigerator overnight before reheating 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).