Eggplant Parmigiana(Yields 4 To 6 Portions)
Eggplant Parmigiana features tender baked eggplant layered with a rich tomato sauce, cheesy ricotta, mozzarella, and Parmesan, creating a comforting, flavorful Italian classic perfect for family dinners.
Ingredients
Instructions
- Combine ricotta cheese, eggs, grated Parmesan cheese, and chopped parsley in a bowl. Season with salt and pepper to taste.
- Combine tomato sauce with crushed garlic in a separate bowl.
- Spread half a cup of the tomato sauce mixture in the bottom of a large deep dish casserole pan.
- Layer baked eggplants over the sauce, then spread a layer of the ricotta mixture, and sprinkle grated mozzarella cheese.
- Repeat layering with remaining ingredients, finishing with a top layer of mozzarella cheese.
- Bake in a preheated oven at 375°F (190°C) for about 45 minutes until bubbly and golden.
- Let rest for a few minutes before serving.
Tips & Substitutions
To enhance flavor, consider adding a pinch of red pepper flakes to the ricotta mixture for a slight kick. For a lighter version, substitute part of the ricotta with Greek yogurt. You can also use zucchini in place of eggplant for a twist. Ensure to salt the eggplants and let them sit for 30 minutes to draw out excess moisture, which helps prevent a soggy dish.
Serving Suggestions
Eggplant Parmigiana pairs beautifully with a fresh side salad or crusty garlic bread. For a complete meal, serve alongside Fettuccine With Fresh Tomatoes And Basil or a light Italian soup. A sprinkle of extra Parmesan and a drizzle of olive oil just before serving can elevate the dish even further.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F (175°C) for about 20 minutes, covered with foil to prevent drying out. For individual servings, the microwave is also an option, heating in short intervals until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Eggplant Parmigiana(Yields 4 To 6 Portions) contains roughly 343 calories, with 20g protein, 47g carbohydrates, and 10g fat. It is an excellent source of calcium (42% of the Daily Value), protein (40% of the Daily Value), and vitamin C (28% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 1605mg per serving (70% 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 Eggplant Parmigiana ahead of time?
Yes, you can assemble the dish a day in advance and refrigerate it before baking. Just allow it to come to room temperature before placing it in the oven. This makes it convenient for entertaining or meal prep.
What can I use if I don't have ricotta cheese?
If you don't have ricotta, cottage cheese blended until smooth can be a good substitute. Additionally, cream cheese mixed with a bit of milk for consistency can also work well in this recipe.
Is it possible to freeze Eggplant Parmigiana?
Yes, Eggplant Parmigiana freezes well. Assemble the dish but do not bake it. Cover tightly and freeze for up to 3 months. When ready to eat, thaw in the refrigerator overnight, then bake as directed. This is a great option for meal prep.
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).