Classic Eggplant Parmesan (30-35 Minutes)

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Eggplant Parmesan is a classic dish that showcases the rich and hearty flavors of Italy. Thinly sliced eggplant is breaded, fried until crispy, layered with tangy marinara sauce, and topped with a generous amount of melted cheese. The result is a dish that is crispy on the outside, tender on the inside, and bursting with savory flavors. Serve it alongside a fresh salad or a side of pasta for a complete and delicious meal.

  • Prep Time: 15 minutes
  • Cook Time: 15-20 minutes
  • Total Time: 30-35 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 1 large eggplant, sliced into 1/4-inch rounds
  • 1 cup breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 2 eggs, beaten
  • 2 cups marinara sauce
  • 2 cups shredded mozzarella cheese
  • Fresh basil leaves, for garnish
  • Salt and pepper, to taste
  • Olive oil, for frying

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. In a shallow dish, combine the breadcrumbs, grated Parmesan cheese, salt, and pepper. Dip each eggplant slice into the beaten eggs, then coat it with the breadcrumb mixture, pressing gently to adhere. Repeat with all the slices.
  3. Heat olive oil in a large skillet over medium heat. Working in batches, fry the eggplant slices until golden brown and crispy, about 2-3 minutes per side. Transfer the fried slices to a paper towel-lined plate to drain excess oil.
  4. In a baking dish, spread a thin layer of marinara sauce. Arrange a single layer of fried eggplant slices over the sauce. Top with more marinara sauce and a generous amount of shredded mozzarella cheese. Repeat the layers until all the eggplant slices are used, finishing with marinara sauce and mozzarella cheese on top.
  5. Bake in the preheated oven for 15-20 minutes or until the cheese is melted and bubbly.
  6. Once baked, remove from the oven and let it rest for a few minutes. Garnish with fresh basil leaves before serving.

Notes

Choose firm and shiny eggplants without any blemishes for the best results. Try to use the long skinny eggplants instead of the fat, wide ones which tend to be more bitter. To make the dish healthier, you can bake the breaded eggplant slices instead of frying them at 375°F for about 20-25 minutes (flipping them halfway through). For an extra kick, sprinkle some red pepper flakes or dried oregano over the layers of marinara sauce and cheese. Let the dish rest for a few minutes after baking to allow the flavors to meld together and make it easier to slice and serve. Enjoy!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 350
  • Sugar: 7g
  • Sodium: 900mg
  • Fat: 18g
  • Carbohydrates: 30g
  • Fiber: 6g
  • Protein: 18g
  • Cholesterol: 105mg

Pair this with...

Leafy Greens Side Salad

Kick things off with a bed of your favorite mixed greens—whether it's spinach, arugula, romaine, or a combination of all. Next, layer on thinly sliced red onion, adding a sharp and colorful zing. Slice a cucumber into neat rounds, offering cool and refreshing bites throughout the salad. Halve some juicy cherry tomatoes and scatter them in, lending their sweet-tart bursts. Finally, dot the salad with pitted green olives, introducing a briny depth. For dressing, a simple vinaigrette made of olive oil, lemon juice, salt, and pepper does wonders. Drizzle it over the salad, toss everything gently, and serve.

Garlic Bread

Grab a loaf of your favorite bread—baguette or ciabatta are classics. Slice it up, but not all the way through, so it fans out nicely. In a bowl, melt some butter and stir in minced garlic (as much or as little as you like), a sprinkle of salt, and maybe a touch of dried parsley for that extra flair. Generously brush or spread this garlicky goodness between the slices. Wrap the loaf in foil and pop it into a pre-heated oven. When it's golden and aromatic, pull it out and enjoy the buttery, crispy, garlicky delight.

Grilled Zucchini

Grilled zucchini is a fan favorite that brings out the vegetable's natural sweetness, complemented by a smoky char. Start by slicing your zucchini lengthwise into planks, not too thin to ensure they hold up on the grill. Lightly brush them with olive oil on both sides to keep them from sticking and to enhance that delicious grill flavor. Season with a pinch of salt and maybe a touch of pepper or your favorite herbs. Once your grill is nice and hot, lay those zucchini slices down and listen to that satisfying sizzle. Grill for a few minutes on each side until you've got those hallmark grill marks and the zucchini is tender with a slight crunch.

For Tomorrow's Dinner

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