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Crispy fried eggplant slices are layered with a rich, homemade marinara sauce, melted mozzarella, and sharp Parmesan, then baked until bubbly. A true Italian-American comfort food classic made completely from scratch.
Make the homemade marinara sauce
Prepare the eggplant
Crispy fried eggplant slices are layered with a rich, homemade marinara sauce, melted mozzarella, and sharp Parmesan, then baked until bubbly. A true Italian-American comfort food classic made completely from scratch.
This italian_american recipe takes 115 minutes to prepare and yields 6 servings. At 717.35 calories per serving with 34.13g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Set up the breading station
Bread and fry the eggplant
Assemble the casserole
Bake and serve
Use a flax egg (1 tbsp ground flaxseed + 3 tbsp water per egg) for the wash, and replace the mozzarella and Parmesan with your favorite plant-based cheese alternatives.
Substitute the all-purpose flour with a gluten-free all-purpose blend and use certified gluten-free breadcrumbs.
Instead of frying, bake the breaded eggplant slices on a wire rack at 400°F (200°C) for 20-25 minutes until crisp. This significantly reduces the oil content.
To save time, you can use a high-quality store-bought marinara sauce instead of making it from scratch.
Eggplant contains anthocyanins, particularly nasunin, which have antioxidant properties that protect cells from damage. Tomatoes are also packed with lycopene, another powerful antioxidant.
Eggplant is a good source of dietary fiber, which aids in digestion, helps maintain healthy blood sugar levels, and promotes a feeling of fullness.
The fiber, potassium, and antioxidants in eggplant and tomatoes can contribute to heart health. Using olive oil provides healthy monounsaturated fats.
This dish provides essential nutrients like Vitamin C and Vitamin K from tomatoes and basil, as well as minerals like manganese from eggplant.
Eggplant Parmesan can be part of a healthy diet. Eggplant is rich in fiber and antioxidants. This homemade version is healthier than many restaurant versions as it controls the salt and uses fresh tomatoes. For a lower-fat option, bake the eggplant instead of frying.
A serving of this homemade Eggplant Parmesan has approximately 450-550 calories. The calories come from the cheese, breading, and oil used for frying. Baking the eggplant can reduce the calorie count.
Yes, you can assemble the entire casserole a day in advance, cover, and refrigerate. You may need to add 10-15 minutes to the baking time when cooking from cold.
Sogginess is usually caused by not properly 'sweating' the eggplant to remove excess water. Ensure you salt it, let it sit, and pat it completely dry before breading. Also, using low-moisture mozzarella is crucial.
Absolutely. You can freeze the baked and cooled casserole for up to 3 months. Thaw it in the refrigerator overnight and reheat in the oven at 350°F (175°C) until hot and bubbly.
This recipe goes great with these complete meals
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