Go Back
–+ servings
Authentic Eggplant Parmesan

Authentic Eggplant Parmesan

Authentic Eggplant Parmesan is a classic Italian-American dish featuring layers of eggplant, mozzarella cheese, and homemade marinara sauce.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 1 hour
Cooling Time 30 minutes
Total Time 1 hour 45 minutes
Course Entree
Cuisine Italian, Italian / American
Servings 8 people
Calories 420 kcal

Equipment

  • 10"x10" baking dish
  • 9"x13" baking dish

Ingredients
  

  • 2 medium eggplants
  • 2 cups all-purpose flour
  • vegetable oil for frying
  • 6 large eggs
  • 2 cups Parmesan cheese grated
  • 1 tablespoon flat-leaf parsley fresh, chopped, plus extra for garnish
  • 1 teaspoon Kosher salt
  • 0.5 teaspoon black pepper freshly ground
  • 4 cups homemade marinara sauce
  • 3 cups mozzarella cheese fresh, sliced, or grated

Instructions
 

  • Prepare the marinara sauce (can be done up to 2 days in advance).
  • Cut the ends off the eggplant and discard them. Cut each eggplant into ¼-inch round slices and sprinkle salt over each of the rounds.
  • Place in a colander for 30 to 40 minutes.
  • Rinse eggplant rounds under cool water to remove salt. Dry with paper towels.
  • Heat the oil in a deep, heavy saucepan to 350°F, or heat your deep fryer to 350°F.
  • Spread the flour out on a large platter or in a pan.
  • In a shallow bowl, whisk the eggs together with ½ cup of the grated Parmesan cheese, the parsley, and the salt.
  • Coat each slice of eggplant with flour and shake off excess.
  • Dip the eggplant, a slice at a time, in the egg mixture and let any excess drip off.
  • Fry the eggplant slices, 3 to 4 at a time, for about 3 to 5 minutes, or until they are golden brown and tender.
  • Remove them with a slotted spoon and place them on paper towels to drain and cool.
  • Preheat oven to 350°F.
  • Spread 1 cup of marinara sauce over the bottom of a large baking dish.
  • Arrange a layer of eggplant slices over the sauce (they can slightly overlap, if necessary).
  • Spread a thin layer of marinara sauce over the eggplant.
  • Sprinkle ½ cup of the mozzarella and a thin layer of Parmesan cheese over the sauce.
  • Repeat, layering the eggplant, marinara sauce, mozzarella, and Parmesan cheese to top the pan.
  • End with a layer of eggplant and about ¼ cup marinara sauce spread over the top of it.
  • Sprinkle a good handful of Parmesan cheese on top of the sauce.
  • Bake the eggplant for about 45 to 50 minutes, or until bubbly and lightly browned on top.
  • Let the pan sit for 15 to 30 minutes until cool enough to serve.
  • Cut into slices and serve with warm marinara sauce and grated Parmesan on the side.

Notes

The marinara sauce can be made several days in advance. Keep covered in the fridge until ready to use. It can also be frozen for several months. Leftovers will keep in the fridge (covered) for up to 5 days.

Nutrition

Serving: 1sliceCalories: 420kcalCarbohydrates: 33gProtein: 27gFat: 20gSaturated Fat: 11gCholesterol: 190mgSodium: 866mgPotassium: 402mgFiber: 4gSugar: 5gVitamin A: 748IUVitamin C: 3mgCalcium: 544mgIron: 3mg
Keyword Authentic Eggplant Parmesan, comfort food, Eggplant Parmesan, Italian recipes, Vegetarian Recipes
Tried this recipe?Let us know how it was!