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Olivia

Eggplant Parmesan

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Eggplant Parmesan is a classic comfort dish made with tender eggplant layered with tomato sauce and cheese, baked until rich and satisfying.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 4 -6
Calories: 201
Ingredients Equipment Method Nutrition

Ingredients
  

  • 2 large eggplants sliced into ½-inch rounds
  • Salt
  • Olive oil
  • Breading Optional but Traditional
  • 1 cup breadcrumbs
  • ½ cup grated Parmesan cheese
  • 1 egg beaten (or plant-based alternative)
  • 3 cups marinara or tomato sauce
  • 1½ cups shredded mozzarella or plant-based mozzarella
  • ¼ cup grated Parmesan cheese
  • 1 teaspoon dried oregano or basil
  • Black pepper

Equipment

Baking dish

Method
 

  1. Prepare the Eggplant
  2. Lay eggplant slices on a baking sheet and sprinkle lightly with salt.
  3. Let sit 15-20 minutes, then pat dry.
  4. Cook the Eggplant
Baked (lighter option):
  1. Brush slices with olive oil and bake at 400°F (205°C) for 20 minutes, flipping once.
Pan-fried (classic):
  1. Dip slices in egg, then breadcrumb mixture, and pan-fry in olive oil until golden.
  2. Lower oven to 375°F (190°C).
  3. Spread a thin layer of sauce in a baking dish.
  4. Layer eggplant, sauce, mozzarella, and Parmesan.
  5. Repeat, finishing with sauce and cheese.
  6. Cover loosely with foil and bake 25 minutes.
  7. Uncover and bake 15-20 minutes until bubbly and golden.
  8. Let rest 10 minutes before slicing and serving.

Nutrition

Calories: 201kcalCarbohydrates: 22gProtein: 11gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 57mgSodium: 541mgPotassium: 103mgFiber: 1gSugar: 2gVitamin A: 222IUCalcium: 221mgIron: 2mg

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