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Crispy, breaded eggplant slices layered with rich marinara sauce, gooey melted mozzarella, and sharp Parmesan cheese. This classic Italian-American comfort food is baked to golden, bubbly perfection.
Prepare the Eggplant (45 minutes)
Set Up Breading Station (5 minutes)
Bread and Fry the Eggplant (25 minutes)
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Crispy, breaded eggplant slices layered with rich marinara sauce, gooey melted mozzarella, and sharp Parmesan cheese. This classic Italian-American comfort food is baked to golden, bubbly perfection.
This italian_american recipe takes 120 minutes to prepare and yields 6 servings. At 719.78 calories per serving with 37.75g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Assemble the Casserole (10 minutes)
Bake and Serve (35 minutes)
Instead of frying, bake the breaded eggplant slices. Arrange them on a baking sheet, spray with cooking oil, and bake at 400°F (200°C) for 20-25 minutes, flipping halfway through, until golden and crisp.
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.
Incorporate a layer of sautéed spinach and ricotta cheese (mixed with an egg and seasoning) between the eggplant layers for a richer, lasagna-style dish.
Substitute the all-purpose flour with a gluten-free all-purpose blend and use gluten-free breadcrumbs for the coating.
Eggplant is an excellent source of dietary fiber, which is crucial for digestive health. Fiber aids in regular bowel movements, helps maintain healthy blood sugar levels, and promotes a feeling of fullness.
Both eggplant and the tomatoes in the marinara sauce are packed with antioxidants. Eggplant skin contains nasunin, which protects brain cells, while tomatoes are rich in lycopene, known for reducing the risk of certain chronic diseases.
The generous amounts of Parmesan and mozzarella cheese contribute significant amounts of calcium and phosphorus, two essential minerals for building and maintaining strong, healthy bones and teeth.
A typical serving of classic, fried Eggplant Parmesan can range from 600 to 800 calories, depending on the amount of oil absorbed and the quantity of cheese used. This recipe is estimated to be around 750 calories per serving.
While delicious, traditional Eggplant Parmesan is a comfort food that is high in calories, sodium, and fat due to the frying process and generous amounts of cheese. However, it does provide fiber from the eggplant and antioxidants from the tomatoes. For a healthier version, consider baking the eggplant instead of frying.
Sogginess is the most common issue and usually stems from two things: not properly 'sweating' the eggplant with salt to draw out excess water, or using fresh mozzarella which has a very high water content. Always salt the eggplant and use low-moisture mozzarella for best results.
Yes, Eggplant Parmesan is great for making ahead. You can assemble the entire casserole, cover it tightly, and refrigerate for up to 24 hours before baking. You may need to add 5-10 minutes to the baking time if it's going into the oven cold.
Absolutely! An air fryer is an excellent way to get crispy eggplant with much less oil. Bread the slices as directed, spray them with cooking oil, and air fry at 375°F (190°C) for about 10-12 minutes, flipping halfway, until golden and crisp.
It's a hearty main course on its own, but it pairs wonderfully with a simple green salad with a vinaigrette dressing, some crusty garlic bread for soaking up the sauce, or a side of spaghetti.