Print

Eggplant Parmigiana

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A classic baked Eggplant Parmigiana layered with crispy eggplant slices, rich tomato sauce, and melted cheese for a comforting and flavorful vegetarian dish.

  • Author: Sophia
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegetarian

Ingredients

  • 2 large eggplants, sliced into 1/2-inch rounds
  • 1 teaspoon salt
  • 2 cups all-purpose flour
  • 3 large eggs
  • 1/4 cup milk
  • 2 cups breadcrumbs
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon black pepper
  • 3 cups tomato sauce
  • 2 cups shredded mozzarella cheese
  • 1 cup grated Parmesan cheese
  • 1/4 cup olive oil
  • Fresh basil leaves for garnish

Instructions

  1. Sprinkle eggplant slices with salt and let sit for 30 minutes. Rinse and pat dry.
  2. Preheat oven to 190°C (375°F).
  3. Prepare breading stations: flour, egg mixed with milk, and breadcrumbs mixed with oregano, basil, and pepper.
  4. Coat each eggplant slice in flour, then egg mixture, then breadcrumbs.
  5. Heat olive oil and fry slices until golden brown. Drain on paper towels.
  6. Spread tomato sauce in a baking dish, layer eggplant, sauce, mozzarella, and Parmesan. Repeat layers.
  7. Finish with cheese on top and bake for 35–40 minutes until golden and bubbly.
  8. Let rest for 10 minutes, garnish with basil, and serve.

Notes

  • Salting eggplant removes bitterness and excess moisture.
  • Baking instead of frying is a lighter alternative.
  • Let the dish rest before serving for better structure.
  • Can be made ahead and refrigerated before baking.

Nutrition

Find it online: https://savorymomskitchen.com/eggplant-parmigiana/