The Best Eggplant Parmesan Recipe for Easy, Crispy Indulgence
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This Eggplant Parmesan recipe combines crispy layers of eggplant with rich tomato sauce and gooey cheese, creating a comforting and indulgent dish.
Ingredients
Instructions
Preparation
Slice eggplant ½" thick, salt generously, rest 30 min until moisture weeps, then pat dry.
Set up flour, beaten eggs, and Italian breadcrumbs. Coat each slice, pressing crumbs firmly.
Heat olive oil in a skillet over medium. Fry slices 2–3 min per side until golden brown.
Making the Sauce
Warm olive oil in a saucepan. Sauté onion and garlic 3–4 min until translucent.
Stir in crushed tomatoes, basil, salt, and pepper.
Let sauce bubble gently until thickened and vibrant red, about 10–12 min.
Assembly & Baking
Preheat oven to 375°F. Spread a thin sauce layer in a baking dish, add eggplant slices.
Repeat layers with sauce and cheeses.
Cover with foil; bake 20 min. Remove foil; bake 10 more min until cheese bubbles.
Let the Eggplant Parmesan rest 10 min before serving.
Nutrition
- Serving Size
- 1 slice
- Calories
- 350 kcal
- Carbohydrate Content
- 30 g
- Protein Content
- 15 g
- Fat Content
- 20 g
- Saturated Fat Content
- 8 g
- Cholesterol Content
- 100 mg
- Sodium Content
- 700 mg
- Fiber Content
- 5 g
- Sugar Content
- 8 g
- Unsaturated Fat Content
- 4 g
