EASY Eggplant Parmesan Recipe | Little Luna
EASY Eggplant Parmesan Recipe | Little Luna
Delicious Baked Eggplant Parmesan is made with crispy eggplant slices and cheese and marinara. This simple dish is sure to be loved by everyone!
Eggplant Parmesan is refreshing, cheesy, and delicious. This meatless dish is sure to turn dinnertime into rotation. Be sure to try other delicious Italian dishes: Italian Wedding Soup, Sun-Dried Tomato Pasta, and Appetizer Salad.
Healthy and kid friendly!
Eggplant Parmesan (or parmigiana di malanzane) is an Italian casserole made with fried eggplant slices, tomato sauce, and cheese.
This vegetarian dish is easy to make. It’s hearty and delicious. Kids will love the deliciousness of this grilled cheese.
This delicious eggplant parmesan is a lot easier than you might think. You don’t have to limit consumption of this beloved dish to restaurants, you can now enjoy it at home when you want it!
Eggplant Tips
Did you know that eggplant is actually a fruit?
When picking out pretty purple fruit, look for Smooth and shiny skin. You can tell if it’s ripe when you lightly press your finger against the skin, it leaves a mark. Also, smaller eggplants tend to be more bitter than larger ones.
Speaking of bitterness, you need to salt the eggplant as directed in the recipe.The reason you do this is because Salt will draw out the bitter juice. Rinse, dry and coat after 30 minutes.
How to Make Eggplant Parmesan
eggplant. Peel the eggplant and cut into thin slices. Place the eggplant slices on a baking sheet lined with paper towels and sprinkle with salt. Let stand for 30 minutes, then rinse and dry with a new paper towel.
Prepare. Preheat oven to 350.
coat. Place eggs in a shallow dish and bread crumbs in another shallow dish. Dip each eggplant slice in the egg and roll in the breadcrumbs to coat both sides. Place the eggplants on the cookie sheet.
bake. Bake for 10 minutes, flip, then bake for another 10 minutes. Do not turn off the oven.
assemble it
gather. Assemble eggplant parmesan and spread 1 cup marinara sauce on bottom of 9 x 13 baking pan. Spread half of the eggplant on the bottom of the plate and spread with another cup of sauce. Sprinkle half of the mozzarella and half of the Parmesan cheese on top.
Floor. Spread the remaining eggplant evenly over the cheese, then spread the remaining sauce over the eggplant. Sprinkle with remaining cheese, then sprinkle dried basil on top.
bake. Bake for 35-40 minutes, until the cheese is melted and the sauce is bubbling. Serve hot.
lead, store + side
Do it in advance: You can assemble this dish ahead of time and store it for later baking. Cover and refrigerate for 2-3 days. You can also keep this in the refrigerator. Cover with plastic wrap, then wrap the entire pan with aluminum foil. Label and freeze for up to 3 months.Thaw overnight in the refrigerator, then warm in the oven.
leftovers: If you happen to have leftovers, divide them into individual servings and store in airtight containers. Store in the refrigerator for 2-3 days or up to 3 months in the refrigerator. Reheat in microwave.
What to Serve with Eggplant Parmesan? All of our favorite pastas have gone, but here are some of our favorites:
For more “Italian” recipes, try:
main course
Italian
Prep time 45 minutes
Cook Time 55 minutes
Total time 1 hour 40 minutes
Servings 8
Calories 462 kcal
by Lil’ Luna
- 1 1/2 pounds eggplant about one large eggplant or two medium eggplants
- 2 eggs beaten
- 4 cups Italian seasoned breadcrumbs
- 1 24-ounce can pasta sauce
- 4 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon dried basil
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Peel the eggplant and cut into thin slices. Place the eggplant slices on a baking sheet lined with paper towels and sprinkle with salt. Let stand for 30 minutes, then rinse and dry with a new paper towel.
-
Preheat oven to 350.
-
Place eggs in a shallow dish and bread crumbs in another shallow dish. Dip each eggplant slice in the egg and roll in the breadcrumbs to coat both sides. Place the eggplants on the cookie sheet. Bake for 10 minutes, flip, then bake for another 10 minutes. Do not turn off the oven.
-
Assemble eggplant parmesan and spread 1 cup marinara sauce on bottom of 9 x 13 baking pan. Spread half of the eggplant on the bottom of the plate and spread with another cup of sauce. Sprinkle half of the mozzarella and half of the Parmesan cheese on top.
-
Spread the remaining eggplant evenly over the cheese, then spread the remaining sauce over the eggplant. Sprinkle with remaining cheese, then sprinkle dried basil on top.
-
Bake for 35-40 minutes, until the cheese is melted and the sauce is bubbling. Serve hot.