This Eggplant Parmesan recipe is a perfect fusion of comfort and creativity, balancing rich Italian flavors with a hearty, satisfying texture. Inspired by the classic dish that’s loved worldwide, it’s an invitation to experience a Mediterranean staple with an adventurous twist.
Cooking eggplant to the ideal crispy, golden-brown perfection takes a little practice, but once you master it, the result is pure magic. I recommend adding a personal touch by using fresh, locally sourced ingredients whenever possible, making this dish an even more special experience.
Pair it with a Chocolate Peanut Butter Smoothie or a fresh Athens Salad for a complete, vibrant meal. Trust me, this combination is as delicious as it is satisfying—perfect for any time of the day!
Why You’ll Be Hooked?
- The crispy texture of the eggplant adds a unique crunch that contrasts beautifully with the gooey cheese.
- It’s the perfect dish for both casual weeknight dinners and when hosting guests.
- I’ve adjusted the recipe over time for a lighter, healthier option, and it still delivers full-on flavor.
- Tastes great with the Chocolate Peanut Butter Smoothie and Athens Salad combo.
- It’s a great make-ahead dish, easy to prepare in advance for a busy week.
Eggplant Parmesan Recipe
Equipment
- Oven
- Baking sheet
- 9×13-inch baking dish
- Shallow bowl for egg
- Shallow bowl for breadcrumbs
- Tongs or fork
- Knife
- Cutting board
Ingredients
- 6 cups spaghetti sauce, divided
- ½ cup grated Parmesan cheese, divided
- 4 cups Italian seasoned bread crumbs
- 3 large eggplant, peeled and thinly sliced
- ½ tsp dried basil
- 1 package mozzarella cheese, shredded and divided
Instructions
- Preheat the oven to 350°F (175°C).
- Dip the eggplant slices in the beaten egg, then coat them with breadcrumbs.
- Arrange the slices in a single layer on a baking sheet.
- Bake in the oven for 5 minutes, flip the slices, and bake for an additional 5 minutes.
- Spread spaghetti sauce in the bottom of a 9×13-inch baking dish.
- Add a layer of eggplant slices on top of the sauce, then sprinkle with mozzarella and Parmesan cheeses.
- Continue layering with sauce, eggplant, and cheese, finishing with a cheese layer.
- Bake for about 35 minutes, or until golden brown.
- Serve hot and enjoy!
Notes
- You can swap out the eggplant for zucchini for a different twist on the classic recipe.
- For a crispy texture, ensure the eggplant slices are evenly coated in breadcrumbs.
- Feel free to add extra seasonings like garlic powder or oregano to the breading mixture for added flavor.
| Nutrition | Value |
| Calories | 487kcal |
| Carbohydrates | 62g |
| Fibre | 9g |
| Fat | 16g |
| Protein | 24g |
| Cholesterol | 73g |
