Eggplant Parmigiana(Yields 2 Servings)
Eggplant Parmigiana features tender baked eggplant layered with flavorful tomato sauce, melted mozzarella, and Parmesan cheese, offering a comforting and cheesy Italian favorite perfect for family dinners.
Ingredients
Instructions
- Pour melted butter into a 10 x 8 x 2-inch baking dish; set aside.
- Combine cornflake crumbs, Parmesan cheese, salt, and pepper; stir well and set aside.
- Slice the small eggplant into rounds and dip each slice into the beaten egg.
- Coat the eggplant slices with the cornflake mixture, pressing lightly to adhere.
- Arrange the coated eggplant slices in the prepared baking dish.
- Spread tomato sauce over the eggplant slices.
- Sprinkle dried oregano, sugar, and onion salt onto the sauce.
- Place mozzarella cheese slices on top of the sauce and eggplant.
- Bake in a preheated oven at 375°F (190°C) for about 25-30 minutes, until cheese is bubbly and golden.
Tips & Substitutions
For a healthier twist, consider using whole wheat breadcrumbs instead of cornflake crumbs. If you want a gluten-free option, use gluten-free breadcrumbs. To enhance flavor, add fresh herbs like basil or thyme to the sauce. Ensure the eggplant is sliced evenly for consistent cooking. For extra creaminess, mix in ricotta cheese with the mozzarella. This dish is a fantastic vegetarian option to serve alongside Broccoli Pesto Cheese Ravioli.
Serving Suggestions
Serve this Eggplant Parmigiana with a side salad for a refreshing contrast. Garlic bread or a crusty loaf pairs wonderfully to soak up the sauce. For a more filling meal, consider serving it alongside Pasta with My Favorite Sauce. A light red wine, such as Chianti, complements the flavors beautifully.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, cover the dish with foil to prevent the cheese from burning and bake at 350°F (175°C) until heated through, about 15-20 minutes. You can also reheat individual portions in the microwave, but the oven will yield a better texture.
Nutrition & Diet Analysis (per serving)
Each serving of Eggplant Parmigiana(Yields 2 Servings) contains roughly 580 calories, with 30g protein, 89g carbohydrates, and 18g fat. It is an excellent source of iron (136% of the Daily Value), calcium (121% of the Daily Value), and dietary fiber (106% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 3000mg per serving (130% 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 this dish in advance?
Yes, you can assemble the dish ahead of time and refrigerate it before baking. Just cover it tightly with plastic wrap or foil. When ready to bake, remove the cover and allow it to come to room temperature before placing it in the oven. This helps ensure even cooking.
What can I use instead of eggplant?
If you’re not a fan of eggplant, zucchini or portobello mushrooms are great substitutes. They both have a similar texture and will absorb the flavors of the sauce well. Just slice them into rounds, similar to how you would with eggplant, and follow the same preparation steps.
How can I make this dish vegan?
To make a vegan version, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) and use vegan cheese for the mozzarella and Parmesan. You can also replace butter with a plant-based margarine to keep the dish dairy-free while still achieving a delicious flavor.
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).