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–+ servings

Video

Olivia

Eggplant Parmesan

5 from 1 vote
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
Course: Appetizer, Main Course, Side Dish
Cuisine: Italian
Calories: 362
Ingredients Equipment Cooking Instructions Nutrition Video Notes

Ingredients
  

Equipment

Baking dish

Cooking Instructions
 

  1. Lay eggplant slices on a baking sheet and sprinkle lightly with salt.
  2. Let sit 15-20 minutes, then pat dry.
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: 362kcalCarbohydrates: 47gProtein: 28gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 65mgSodium: 1732mgPotassium: 1218mgFiber: 12gSugar: 17gVitamin A: 1275IUVitamin C: 18mgCalcium: 675mgIron: 4mg

Notes

  • Salt eggplant slices and let rest 20-30 minutes to reduce bitterness and moisture; pat dry before cooking
  • Bake or air-fry eggplant instead of frying for a lighter version
  • Use marinara with good acidity to balance the richness of the cheese
  • Let the dish rest 10-15 minutes before slicing so layers set cleanly
  • Tastes even better the next day; reheat covered to keep it moist

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