Eggplant Parmigiana(4 Servings)
Eggplant Parmigiana features tender, breaded eggplant slices layered with savory seasoned beef and rich tomato sauce, topped with melted mozzarella and Parmesan—perfect for comforting family dinners.
Ingredients
- 2 Tbsp. margarine ⓘ
- 1/2 cup chopped onion ⓘ
- 1 clove crushed garlic ⓘ
- 1 can tomatoes (lb., not drained) ⓘ
- 1 (8 oz.) can tomato sauce ⓘ
- 1 Tbsp. sugar ⓘ
- 1/2 tsp. salt ⓘ
- 1 tsp. dried oregano leaves ⓘ
- 1/2 tsp. dried basil leaves ⓘ
- 1/4 tsp. pepper ⓘ
- 1 large eggplant ⓘ
- 1/4 cup flour ⓘ
- 1/8 tsp. pepper ⓘ
- 1/4 cup salad oil ⓘ
- 1 tsp. seasoned salt ⓘ
- 1 1/2 lb. ground beef chuck ⓘ
Instructions
- Heat margarine in a medium saucepan; sauté onion and garlic until onion is golden brown, about 5 minutes.
- Stir in tomatoes, tomato sauce, sugar, salt, oregano, basil, and pepper.
- Bring to a boil.
- Reduce heat and simmer uncovered for 10 minutes.
- Wash eggplant.
- Cut eggplant crosswise into 1/2-inch thick slices.
- Combine flour, seasoned salt, and pepper.
- Coat eggplant slices with the flour mixture.
- Place 2 tablespoons of salad oil in a skillet and sauté eggplant slices, a few at a time.
- Add more oil if needed.
- Set slices aside as they soften and brown.
- Preheat oven to 350°F.
- Gently shape ground beef into 8 patties about 1/2-inch thick; broil 4 inches from heat for 5 minutes on each side.
- Spoon half of the sauce into a 13 x 9 x 2-inch baking dish.
- Layer eggplant slices and beef patties in the dish.
- Spoon remaining sauce over the layers.
- Sprinkle with Parmesan cheese and top with sliced mozzarella.
- Bake uncovered for about 30 minutes or until mozzarella is melted and golden.
Tips & Substitutions
For a lighter version, consider using olive oil instead of margarine and salad oil. You can also substitute zucchini for eggplant if you're looking for a different flavor profile. To enhance the sauce, add a splash of red wine or a pinch of red pepper flakes for heat. If you want to save time, use pre-made marinara sauce instead of making it from scratch.
Serving Suggestions
Serve this Eggplant Parmigiana with a side of garlic bread or a fresh green salad for a complete meal. It pairs beautifully with Italian Vegetable Soup(Slow-Cooker) or a light pasta dish like Italian Spaghetti With Meat Sauce. For added freshness, sprinkle some chopped basil or parsley on top just before serving.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F for about 15-20 minutes, or until heated through. You can also microwave individual portions for a quicker option, but the oven will help maintain the texture of the melted cheese.
Nutrition & Diet Analysis (per serving)
Each serving of Eggplant Parmigiana(4 Servings) contains roughly 354 calories, with 12g protein, 38g carbohydrates, and 20g fat. It is an excellent source of vitamin C (78% of the Daily Value), dietary fiber (34% of the Daily Value), and iron (34% of the Daily Value). Note that it is relatively high in sodium, at 2162mg per serving (94% 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
Is it possible to freeze Eggplant Parmigiana?
Absolutely! Assemble the dish as directed, but do not bake it. Wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. To cook, thaw in the refrigerator overnight and bake as directed.
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).