Classic Eggplant Parmesan
Ingredientsfor 2
420
Cal
20g
Protein
42g
Carbs
20g
Fat
- 12 large eggplants, sliced ½-inch thick
- 22 cups marinara sauce
- 32 cups shredded mozzarella cheese
- 4½ cup grated Parmesan cheese
- 52 large eggs, beaten
- 61.5 cups Italian breadcrumbs
- 7½ cup all-purpose flour
- 82 teaspoons dried Italian seasoning
- 91 teaspoon garlic powder
- 10Salt for sweating eggplant
- 11Vegetable oil for frying
- 12Fresh basil for serving
Instructions
- 1
Arrange eggplant slices on a wire rack set over a baking sheet. Sprinkle generously with salt on both sides and let sit 30 minutes — the salt draws out moisture and bitterness. Pat completely dry with paper towels.
- 2
Set up a breading station: flour in the first dish, beaten eggs in the second, and breadcrumbs mixed with Italian seasoning and garlic powder in the third. Dredge each eggplant slice in flour (shake off excess), dip in egg, then press firmly into breadcrumbs to coat evenly.
- 3
Heat ½ inch of vegetable oil in a large skillet over medium-high heat to 350°F. Fry eggplant in batches for 2–3 minutes per side until golden brown and crispy. Don't crowd the pan or the temperature will drop and the eggplant will absorb too much oil. Drain on paper towels.
- 4
Preheat oven to 375°F. Spread ½ cup marinara in a 9x13 baking dish. Layer half the eggplant, another ½ cup marinara, half the mozzarella, and half the Parmesan. Repeat the layers. Bake 25–30 minutes until the cheese is bubbly and starting to brown. Let rest 10 minutes before cutting. Top with fresh basil.