Layered Eggplant Parmigiana
Layered Eggplant Parmigiana offers crispy eggplant slices topped with rich tomato sauce, Parmesan, and melting mozzarella, making it a hearty, flavorful dish perfect for family dinners.
Ingredients
Instructions
- Combine the all-purpose flour and salt in a shallow dish.
- Dip each eggplant slice into the beaten egg, then coat with the flour mixture.
- In a large skillet, heat the cooking oil and brown the eggplant slices, then drain off excess oil.
- Arrange the eggplant slices in a 10 x 6 x 2-inch baking dish, cutting slices to fit as needed.
- Sprinkle half of the grated Parmesan cheese over the eggplant layer.
- Top with half of the tomato sauce.
- Repeat the layers with remaining eggplant, Parmesan, tomato sauce, and sliced mozzarella cheese to create a second layer.
- Bake until bubbly and cheese is melted, then serve hot with French bread and salad.
Tips & Substitutions
For a lighter version, you can grill the eggplant slices instead of frying them. If you're out of Parmesan, Pecorino Romano makes a great substitute. To enhance flavor, add fresh basil or oregano between the layers. This dish is perfect for using up leftover tomato sauce from other Italian recipes.
Serving Suggestions
Serve the Layered Eggplant Parmigiana hot with a side of French bread and a fresh salad for a complete meal. A glass of red wine can enhance the flavors beautifully. This dish pairs nicely with Garlic Bread, making it a satisfying choice for a family dinner or gathering.
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 (175°C) for about 20 minutes until heated through and the cheese is bubbly. Avoid microwaving, as it can make the eggplant soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Layered Eggplant Parmigiana contains roughly 359 calories, with 11g protein, 46g carbohydrates, and 15g fat. It is an excellent source of protein (22% of the Daily Value), and a good source of iron and calcium. Note that it is relatively high in sodium, at 2018mg per serving (88% 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 this dish ahead of time?
Yes, you can assemble the dish ahead of time and store it in the refrigerator for up to a day before baking. Just cover it tightly with plastic wrap or aluminum foil. When ready to bake, allow it to come to room temperature for about 30 minutes before placing it in the oven.
What can I use instead of eggplant?
If you're not a fan of eggplant, zucchini or yellow squash are excellent alternatives. Slice them similarly and follow the same frying and layering instructions. You can also try using layers of roasted bell peppers for a different flavor and texture.
Can I freeze the Eggplant Parmigiana?
Yes, you can freeze the assembled, uncooked dish for up to 2 months. Make sure to wrap it tightly with plastic wrap and aluminum foil to prevent freezer burn. When ready to enjoy, thaw it overnight in the refrigerator 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).