Eggplant Parmigiana
Eggplant Parmigiana is a comforting Italian classic featuring breaded and fried eggplant slices layered with rich tomato sauce, melted mozzarella, and Parmesan cheese. Its savory, cheesy flavors make it a perfect dish for family dinners or entertaining guests who appreciate hearty, flavorful vegetarian options.
Ingredients
Instructions
- Wash the eggplant; do not peel.
- Season the eggplant slices with salt and pepper.
- Roll the eggplant slices in bread crumbs, dip in beaten eggs, then roll again in bread crumbs.
- Place the breaded eggplant slices in the refrigerator for 30 minutes.
- Heat about 1/8-inch vegetable oil in a skillet.
- Fry the eggplant slices until tender and golden brown on both sides.
- Drain the fried eggplant slices on paper towels.
- Line a shallow 2-quart baking dish with heated tomato sauce.
- Add a layer of mozzarella slices, more tomato sauce, basil, and Parmesan cheese.
- Repeat layers until the dish is full.
- Bake in a 350°F oven for 25 to 30 minutes.
Tips & Substitutions
For a lighter version, try baking the breaded eggplant slices instead of frying. Ensure your eggplant is firm and heavy for the best texture. You can substitute the mozzarella with a vegan cheese alternative for a dairy-free option. If you're short on time, consider using store-bought tomato sauce instead of making your own, but opt for high-quality brands for the best flavor.
Serving Suggestions
Serve the Eggplant Parmigiana with a simple green salad and crusty bread for a complete meal. It pairs beautifully with Ragu No-Boiling Lasagna for a delightful Italian feast. For a heartier option, consider adding a side of garlic bread or roasted vegetables to complement the rich flavors of the dish.
Storage & Reheating
Store leftovers 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 until warmed through, about 15-20 minutes. You can also microwave individual servings, but the oven will help maintain the crispness of the eggplant.
Nutrition & Diet Analysis (per serving)
Each serving of Eggplant Parmigiana contains roughly 386 calories, with 14g protein, 64g carbohydrates, and 9g fat. It is an excellent source of calcium (30% of the Daily Value), protein (28% of the Daily Value), and iron (26% of the Daily Value), and a good source of vitamin C and potassium. Note that it is relatively high in sodium, at 518mg per serving (23% 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 prepare Eggplant Parmigiana in advance?
Yes, you can prepare the dish up to the baking step. Assemble the layers in the baking dish, cover tightly with plastic wrap, and refrigerate for up to 24 hours. When ready to bake, remove the wrap and bake as directed, adding a few extra minutes if it's cold from the fridge.
What can I use instead of eggs for breading?
If you prefer an egg substitute, you can use a mixture of 1 tablespoon of ground flaxseed with 2.5 tablespoons of water as a binding agent. Alternatively, unsweetened applesauce or aquafaba (chickpea brine) can also work well for coating the eggplant slices before breading.
How do I know when the eggplant is done cooking?
The eggplant slices should be golden brown and tender when done. You can test for doneness by piercing a slice with a fork; it should go in easily without resistance. Keep an eye on them while frying to prevent burning, as cooking times may vary depending on the thickness of the slices.
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).