James Eggplant Parmesan
Eggplant Parmesan is a classic Italian dish featuring tender slices of eggplant layered with flavorful tomato sauce, mozzarella, and Parmesan cheeses. Crispy breaded eggplant pairs beautifully with savory herbs, making it a comforting vegetarian option ideal for family dinners or special occasions.
Ingredients
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- Lightly oil a baking tray and a 9 x 13 inch baking pan.
- Slice the eggplants into thin rounds.
- Pour milk into a shallow dish.
- Mix bread crumbs with basil, oregano, and thyme in another dish.
- Dip eggplant slices into milk, then coat with seasoned bread crumbs.
- Arrange the breaded eggplant slices on the prepared baking tray.
- Bake in the preheated oven until lightly browned, about 20 minutes.
- Spread a layer of Italian tomato sauce in the baking pan.
- Layer baked eggplant slices over the sauce.
- Top with sliced mozzarella cheese and sprinkle with Parmesan cheese.
- Repeat layering with remaining ingredients.
- Finish with a layer of cheese on top.
- Bake uncovered in the oven for an additional 25 minutes, until bubbly and golden.
- Let stand for a few minutes before serving.
Tips & Substitutions
For a lighter version, consider using almond milk instead of regular milk and whole wheat bread crumbs for a healthier alternative. You can also add layers of sautéed spinach or mushrooms for extra flavor and nutrition. If you prefer a little heat, a pinch of red pepper flakes in the bread crumb mixture can enhance the dish. Make sure to salt the eggplant before cooking to draw out excess moisture.
Serving Suggestions
Serve this Eggplant Parmesan hot, garnished with fresh basil or parsley for a touch of color. It pairs beautifully with a side salad or garlic bread for a complete meal. For a heartier option, consider serving it alongside Pasta E Fagioli for a comforting Italian-inspired dinner.
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 degrees Fahrenheit until heated through, about 15-20 minutes. This will help maintain the crispy texture of the breaded eggplant. Avoid microwaving as it can make the dish soggy.
Nutrition & Diet Analysis (per serving)
Each serving of James Eggplant Parmesan contains roughly 475 calories, with 11g protein, 90g carbohydrates, and 11g fat. It is an excellent source of iron (92% of the Daily Value), calcium (64% of the Daily Value), and dietary fiber (50% of the Daily Value), and a good source of vitamin A and vitamin C. It also contributes 14g of dietary fiber toward your daily target.
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 this dish ahead of time?
Yes, you can prepare the Eggplant Parmesan in advance. Assemble the layers and refrigerate it for up to 24 hours before baking. If baking from the fridge, add an extra 10 minutes to the cooking time to ensure it heats through. This allows the flavors to meld beautifully.
What type of eggplant is best for this recipe?
Medium-sized globe eggplants are ideal for Eggplant Parmesan due to their mild flavor and creamy texture when cooked. Look for firm, shiny skin without blemishes. If you prefer a slightly sweeter taste, you can also use Japanese or Chinese eggplants, which are less bitter.
Can I freeze Eggplant Parmesan?
Yes, Eggplant Parmesan freezes well. After baking, let it cool completely, then cover tightly with aluminum foil or transfer to a freezer-safe container. It can be frozen for up to 3 months. To reheat, thaw overnight in the refrigerator and bake in the oven until heated through.
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).