Italian Eggplant Parmigiana
A classic Italian eggplant parmigiana featuring tender breaded eggplant slices layered with rich tomato sauce, melted mozzarella, and Parmesan, perfect for satisfying vegetarian comfort food cravings.
Ingredients
Instructions
- Wash eggplant and cut into 1/4-inch thick slices; do not peel. Season with salt and pepper.
- Dip eggplant slices into bread crumbs.
- Dip into beaten eggs and then again in bread crumbs. Place in refrigerator for 30 minutes.
- Fry eggplant slices until tender and golden, browning on both sides. Drain on paper towels.
- Line a buttered baking dish with some heated tomato sauce.
- Arrange a single layer of fried eggplant on the sauce.
- Cover with shredded mozzarella cheese, additional tomato sauce, crumbled dried basil, and grated Parmesan cheese.
- Bake in a preheated oven at 350°F for 25 to 30 minutes until bubbly and golden.
Tips & Substitutions
For a lighter version, you can roast the eggplant slices instead of frying them. To enhance flavor, consider adding garlic powder to the bread crumbs. If you don't have dried basil, fresh basil can be used—just double the amount. Additionally, for a twist, try using a mix of cheeses like provolone or fontina instead of just mozzarella.
Serving Suggestions
Serve the Eggplant Parmigiana with a side salad or garlic bread for a complete meal. It pairs beautifully with Best Ever Breadsticks for a satisfying dinner. For a heartier option, consider serving it alongside pasta or a light tomato-based soup. A sprinkle of fresh basil on top just before serving can add a pop of color and flavor.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F until heated through, about 15-20 minutes. You can also microwave individual portions, but the oven will help maintain the crispy texture of the eggplant.
Nutrition & Diet Analysis (per serving)
Each serving of Italian Eggplant Parmigiana contains roughly 286 calories, with 24g protein, 19g carbohydrates, and 14g fat. It is an excellent source of calcium (55% of the Daily Value), protein (48% of the Daily Value), and vitamin A (43% of the Daily Value), and a good source of potassium and dietary fiber. Note that it is relatively high in sodium, at 2470mg per serving (107% 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 the eggplant in advance?
Yes, you can prepare the eggplant slices ahead of time. After breading, store them in the refrigerator for up to 24 hours before frying. This can help streamline your cooking process if you're making this for a gathering.
What can I substitute for mozzarella cheese?
If you don't have mozzarella cheese, consider using provolone, gouda, or even a combination of Italian cheeses. These can add varying flavors and textures to your Eggplant Parmigiana while still keeping it delicious.
Is it possible to make this dish vegan?
Yes, to make this Eggplant Parmigiana vegan, substitute the eggs with a mixture of ground flaxseed and water or use a plant-based egg replacer. For the cheese, opt for vegan mozzarella or nutritional yeast to achieve a cheesy flavor without using dairy.
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).