Description
This Eggplant Parmesan recipe is designed for a cozy, homemade comfort meal, featuring tender eggplant slices baked with rich tomato sauce and melted cheese. It’s an easy-to-make, flavorful classic perfect for any occasion.
Ingredients
Scale
- 2 medium Eggplant, firm, for slices
- 1 tablespoon Coarse Salt, to draw out moisture
- 3 tablespoons Extra Virgin Olive Oil, for brushing
- 28 ounces Canned Crushed Tomatoes, rich sauce base
- 3 cloves Garlic, fresh, minced
- 1 cup Fresh Basil, chopped
- 1 medium Onion, finely chopped
- 16 ounces Whole Milk Mozzarella Cheese, shredded
- 1 cup Freshly Grated Parmesan Cheese
- 15 ounces Ricotta Cheese, optional
- 1 cup Italian Seasoned Breadcrumbs
- 2 large Eggs, beaten
- 1 cup All-Purpose Flour
Instructions
- Preheat your oven to 375°F, letting it warm up while preparing ingredients.
- Slice the eggplant into ½-inch rounds, salt generously, and let rest for 20 minutes to draw out moisture.
- Dredge eggplant slices in flour, dip in beaten eggs, and coat with seasoned breadcrumbs.
- In a frying pan, heat olive oil and fry eggplant slices until golden brown, about 2 minutes per side.
- Sauté chopped onion and garlic over medium heat until translucent.
- Add crushed tomatoes and basil, let simmer on low for 10 minutes until thickened.
- Spread a thin layer of sauce in a baking dish, alternating with layers of fried eggplant, dollops of ricotta, mozzarella, and Parmesan.
- Cover with foil and bake for 20 minutes, then uncover and bake for another 10 minutes until the cheese is bubbly and golden.
- Let the dish rest for 10 minutes before serving.
Notes
- For best results, allow the casserole to rest after baking to set layers properly.
- This recipe is perfect for a cozy night in.
- Enjoy this comforting eggplant parmesan dish.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking and Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 15 g
- Cholesterol: 80 mg