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Eggplant Parmesan Recipe
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Eggplant Parmesan Recipe
A classic Italian dish made with breaded and fried eggplant slices, layered with rich tomato sauce, creamy mozzarella cheese, and a sprinkle of parmesan. Perfect for a hearty weeknight dinner or a special occasion. This recipe is a crowd-pleaser and can be easily customized to suit your taste preferences.
Time Cook
45
Level
Intermediate
Calories
420
Allergens
Gluten, Dairy, Eggs
Ingredients
2 Medium
Eggplant
50 Calories
1 Cup
Breadcrumbs
100 Calories
2 Cups
Tomato Sauce
100 Calories
1 Cup
Mozzarella Cheese
300 Calories
1/2 Cup
Parmesan Cheese
100 Calories
2 Large
Eggs
140 Calories
1/4 Cup
Olive Oil
100 Calories
1/2 Teaspoon
Salt
0 Calories
1/2 Teaspoon
Pepper
0 Calories
1/4 Cup
Fresh Basil
20 Calories
Step-by-Step Instructions
1
Preheat the oven to 400°F (200°C). Slice the eggplant into 1/4-inch thick rounds and season with salt and pepper.
2
Dip each eggplant slice into the beaten eggs and then coat with breadcrumbs, pressing the crumbs gently onto the eggplant to ensure they stick.
3
Heat the olive oil in a large skillet over medium-high heat and fry the breaded eggplant slices until golden brown and crispy, about 3-4 minutes per side.
4
Transfer the fried eggplant slices to a baking dish and spoon a layer of tomato sauce over the top. Sprinkle with mozzarella cheese and parmesan cheese.
5
Repeat the layers, starting with the eggplant slices, then the tomato sauce, and finally the mozzarella cheese and parmesan cheese. Top the final layer of eggplant with a layer of mozzarella cheese and parmesan cheese.
6
Bake the eggplant parmesan in the preheated oven for 30-40 minutes, or until the cheese is melted and bubbly.
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Where cooking meets life and technology.
© 2025 Cooklaif