WesternMedium
Eggplant Parmesan
Eggplant Parmesan is a baked Italian classic with tender eggplant slices layered with tomato sauce and cheese.
Prep 25minCook 35min4 servings
eggplant parmesanmelanzane alla parmigianaitalian baked eggplanteggplant cheese baketomato mozzarella casserole
Instructions
- 1
Slice eggplant into 1 cm rounds, salt lightly, rest 10 minutes, then pat dry.
- 2
Coat eggplant slices in flour, egg, then breadcrumbs.
- 3
Pan-fry the coated slices in olive oil until golden on both sides.
- 4
Layer tomato sauce, eggplant, mozzarella, and Parmesan in a baking dish.
- 5
Repeat layers and bake at 200C for 20 minutes.
- 6
Remove when bubbly and rest 5 minutes before serving.
Tips
Salting eggplant first helps remove bitterness and extra moisture.
Avoid over-saucing to keep the layers from turning soggy.
Nutrition (per serving)
Calories
520
kcal
Protein
23
g
Carbs
35
g
Fat
32
g
Adjust Servings
2servings
→
servings
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