Eggplant parmigiana
Delight in the flavors of Italy with this delicious Eggplant Parmigiana recipe! Crispy breaded eggplant slices are layered with rich pasta sauce, melted cheddar cheese, and a creamy milk and butter mixture. Perfect for a cozy dinner, this dish combines all-purpose flour, eggs, and breadcrumbs to create a mouthwatering meal that's both comforting and satisfying. Enjoy a classic Italian favorite that's sure to impress!
- 12 Mar 2025
- Cook time 60 min
- Prep time 30 min
- 4 Servings
- 8 Ingredients
Eggplant Parmigiana, also known as Eggplant Parmesan, is a classic Italian-American dish that combines layers of breaded and fried eggplant, rich pasta sauce, and melted cheese. This hearty and flavorful meal is perfect for dinner parties, family gatherings, or simply as a comforting meal. Follow this recipe to create a delicious Eggplant Parmigiana that even non-vegetarians will love.
Ingredients:
Instructions:
Preheat your oven to 375°F (190°C).
- Wash the eggplants and slice them into 1/2-inch thick rounds.
- Lay out the slices on paper towels and sprinkle them with salt. Let them sit for about 20 minutes to draw out some of the moisture.
- In a shallow bowl, add the all-purpose flour.
- In another bowl, beat the eggs.
- In a third bowl, place the bread crumbs.
- Pat the eggplant slices dry with additional paper towels to remove any excess moisture.
- Dredge each slice first in the flour, shaking off any excess.
- Then dip it into the beaten eggs, allowing any excess egg to drip off.
- Finally, coat the slices with breadcrumbs, pressing gently to ensure the breadcrumbs adhere.
- Arrange the breaded eggplant slices in a single layer on a baking sheet.
- Bake in the preheated oven for about 20-25 minutes, flipping halfway through, until they are golden and crispy.
- In a saucepan, melt the butter over medium heat.
- Once melted, add the flour and stir continuously for about 1-2 minutes to create a roux.
- Slowly whisk in the milk, ensuring there are no lumps.
- Continue to cook, stirring constantly, until the mixture thickens.
- Remove from the heat and stir in the shredded cheddar cheese until melted and smooth.
- In a baking dish, spread a thin layer of pasta sauce on the bottom.
- Place a layer of baked eggplant slices over the sauce.
- Drizzle a portion of the cheese sauce over the eggplants.
- Repeat until you’ve used all the ingredients, finishing with a layer of cheese sauce on top.
- Cover the baking dish with aluminum foil.
- Bake in the preheated oven at 375°F (190°C) for about 20 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the top is golden and bubbly.
- Let the Eggplant Parmigiana cool for a few minutes before serving.
- Enjoy your delicious Eggplant Parmigiana as is, or with a side of pasta or crusty bread!
Tips:
- 1: For extra flavor, you can add herbs like basil, oregano, or thyme to the bread crumbs before coating the eggplant slices.
- 2: To make a lower-calorie version, you can bake the breaded eggplant slices instead of frying them. Simply place them on a baking sheet and bake at 400°F (200°C) for 20-25 minutes, flipping halfway through.
- 3: If you prefer a cheesier dish, feel free to add mozzarella cheese along with the cheddar cheese. It will give you that perfect stringy cheese pull.
- 4: Let the eggplant slices sit with salt for about 30 minutes before cooking to draw out excess moisture and reduce bitterness. Rinse and pat them dry before proceeding with the recipe.
- 5: Using a homemade pasta sauce can elevate the flavors of this dish. If possible, opt for a sauce made with fresh tomatoes and herbs.
Voila! Your Eggplant Parmigiana is ready to be served. The layers of crispy eggplant, savory pasta sauce, and gooey melted cheese create a delightful combination that is sure to satisfy. Pair it with a fresh salad and some garlic bread for a complete meal. Enjoy the fruits of your labor and indulge in this Italian-American comfort food classic.
| Nutrition Facts | |
|---|---|
| Serving Size | 460 grams |
| Energy | |
| Calories 500kcal | 25% |
| Protein | |
| Protein 20g | 14% |
| Carbohydrates | |
| Carbohydrates 60g | 17% |
| Fiber 10g | 26% |
| Sugar 18g | 18% |
| Fat | |
| Fat 20g | 23% |
| Saturated 9g | 31% |
| Cholesterol 150mg | - |
| Vitamins | |
| Vitamin A 230ug | 25% |
| Choline 130mg | 24% |
| Vitamin B1 0.63mg | 52% |
| Vitamin B2 0.60mg | 46% |
| Vitamin B3 7mg | 43% |
| Vitamin B6 0.42mg | 25% |
| Vitamin B9 130ug | 33% |
| Vitamin B12 1.08ug | 45% |
| Vitamin C 6mg | 7% |
| Vitamin E 2.52mg | 17% |
| Vitamin K 20ug | 17% |
| Minerals | |
| Calcium, Ca 370mg | 28% |
| Copper, Cu 0.37mg | 41% |
| Iron, Fe 3.68mg | 33% |
| Magnesium, Mg 80mg | 19% |
| Phosphorus, P 370mg | 30% |
| Potassium, K 970mg | 28% |
| Selenium, Se 30ug | 53% |
| Sodium, Na 770mg | 51% |
| Zinc, Zn 2.59mg | 24% |
| Water | |
| Water 360g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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