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Eggplant Parmesan with Marinara Sauce

Irresistible Eggplant Parmesan with Marinara Sauce Delight

This comforting Eggplant Parmesan with Marinara Sauce is a family favorite, featuring crispy layers and rich flavors that satisfy all palates.
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Prep Time 30 minutes
Cook Time 40 minutes
Resting Time 5 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Eggplant
  • 2 large eggplants Choose large and firm for best flavor
  • 1 teaspoon salt To draw out moisture
For the Marinara Sauce
  • 2 cups marinara sauce Homemade or store-bought
For the Cheese Layers
  • 2 cups mozzarella cheese Or vegan cheese for plant-based option
  • 1 cup Parmesan cheese Or nutritional yeast for vegan option
For the Breading
  • 1 cup all-purpose flour Almond or rice flour works for gluten-free
  • 2 large eggs Flax eggs as vegan substitute
  • 1 cup breadcrumbs Opt for Italian seasoned for extra flavor
For Cooking
  • 1 cup olive oil For frying
For Garnish
  • 1 bunch fresh basil Or parsley if needed

Equipment

  • skillet
  • baking dish
  • Baking Sheet

Method
 

Step‑by‑Step Instructions
  1. Slice the eggplants into 1/4-inch thick rounds, sprinkle with salt, and let sit for about 30 minutes. Rinse and pat dry.
  2. Prepare a breading station with flour, beaten eggs, and seasoned breadcrumbs in separate shallow dishes.
  3. Dredge each eggplant slice in flour, then dip in egg, and coat with breadcrumbs.
  4. In a skillet, heat olive oil over medium heat. Fry eggplant slices in batches for about 3-4 minutes each side until golden brown.
  5. In a baking dish, layer marinara sauce, eggplant slices, mozzarella, and Parmesan. Repeat layers, finishing with cheese on top.
  6. Preheat oven to 375°F (190°C). Cover and bake for 25 minutes, then uncover and bake for 15 more minutes until bubbling.
  7. Remove from oven, let cool for a few minutes, garnish with basil, and serve warm.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 15gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 6gVitamin A: 500IUVitamin C: 10mgCalcium: 250mgIron: 2mg

Notes

Consider making ahead and storing in the fridge until ready to bake. Leftovers can be frozen for up to 3 months.

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