Eggplant parmigiana
Eggplant Parmigiana features layers of breaded, baked eggplant combined with rich pasta sauce and melted cheddar cheese. This comforting dish is perfect for any occasion and delivers a satisfying blend of textures and flavors.
Cook time 60 min
Prep time 30 min
Ingredients:
2 tbsp all-purpose white wheat flour2 eggs
2 cups bread crumbs
2 eggplants
1 cup pasta sauce
1/2 cup cheddar cheese
2 tbsp butter
1.25 cups milk (1% fat)
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.
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!
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.
Eggplant parmigiana FAQ:
Bake the assembled Eggplant Parmigiana in a preheated oven at 375°F (190°C) for about 20 minutes covered with aluminum foil. Remove the foil and bake for an additional 10-15 minutes until the top is golden and bubbly.
The eggplant is done when it is tender and the top is golden and bubbly. You can easily pierce through the slices with a fork.
Yes, you can substitute cheddar cheese with other melting cheeses such as mozzarella or provolone for a different flavor and texture.
Store leftover Eggplant Parmigiana in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave before serving.
A standard 9x13-inch baking dish works well for this recipe. Ensure that the dish is deep enough to accommodate the layers of eggplant, sauce, and cheese.
Cooking 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.
Nutrition Facts
4 ServingsCalories 500kcal
Protein 20g
Carbohydrates 60g
Fiber 10g
Sugar 18g
Fat 20g
More recipes
Low-carb ginger garlic veggie stir-fry with sesame oil
Quick and healthy low-carb veggie stir-fry with ginger and garlic.
05 May 2026Spicy honey garlic shrimp with brown rice and broccoli
Sweet and spicy shrimp served with brown rice and broccoli.
05 May 2026Lemon-garlic chicken with broccoli and parsley
Quick lemon-garlic chicken with broccoli and parsley, perfect for weeknights.
05 May 2026Creamy french-style chicken with bacon
Rich and creamy chicken thighs with bacon and vegetables.
05 May 2026Basic chicken and vegetable stir-fry
Quick and healthy chicken and vegetable stir-fry packed with flavor.
05 May 2026Sun-dried stuffed chicken breast
Elegant sun-dried stuffed chicken breast wrapped in prosciutto.
05 May 2026