Name: Eggplant Parmigiana
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 2 large eggplants (sliced ¼ inch); 2 tsp salt; 1 cup all-purpose flour; 3 eggs (beaten); 2 cups breadcrumbs; Vegetable oil (for frying); 3 cups marinara sauce; 2 cups shredded mozzarella; 1 cup Parmesan (grated); Fresh basil

Spoon Simple

Eggplant Parmigiana

Layers of fried eggplant, marinara, and melted mozzarella baked until bubbling. Southern Italian comfort food — meatless but deeply hearty.

Prep 25 min

Cook 45 min

Total 1h 10m

Serves 6

Dinner·Italian·Medium

Ingredients

Step 1 — Fry the eggplant

2 large eggplants (sliced ¼ inch)
2 tsp salt
1 cup all-purpose flour
3 eggs (beaten)
2 cups breadcrumbs
Vegetable oil (for frying)

Step 2 — Assemble and bake

3 cups marinara sauce
2 cups shredded mozzarella
1 cup Parmesan (grated)
Fresh basil

Instructions

1
Salt and fry eggplant
Salt eggplant slices and let drain 20 minutes. Pat dry. Dredge in flour, egg, then breadcrumbs. Fry in oil until golden on both sides. Drain on paper towels.
2
Layer and bake
Preheat oven to 375°F. Spread marinara in a baking dish. Layer eggplant, more sauce, mozzarella, and Parmesan. Repeat twice. Bake 30–35 minutes until bubbly and golden.
3
Serve
Rest 10 minutes before serving. Garnish with fresh basil.

Nutrition per serving: 420 cal · 18g protein · 38g carbs · 24g fat · 6g fiber

For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.