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Easy Cheesy Eggplant Parmesan

Crispy Easy Cheesy Eggplant Parmesan for Ultimate Comfort

This Easy Cheesy Eggplant Parmesan brings comfort with crispy layers, rich marinara, and plenty of cheese.
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Prep Time 30 minutes
Cook Time 40 minutes
Cooling Time 5 minutes
Total Time 1 hour 15 minutes
Servings: 6 slices
Course: Dinner
Cuisine: Italian-American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Eggplant
  • 2 medium Eggplants Choose firm, unblemished ones.
  • 1 teaspoon Salt Essential for drawing out moisture.
For the Breading
  • 1 cup All-purpose flour Can be swapped with cornstarch for gluten-free.
  • 2 large Eggs Use flax eggs for vegan substitute.
  • 2 cups Breadcrumbs Gluten-free breadcrumbs are a great substitute.
For the Marinara Sauce
  • 2 cups Marinara sauce Homemade elevates the dish.
For the Cheese Layers
  • 2 cups Shredded mozzarella cheese Low-moisture mozzarella works best for melting.
  • 1 cup Grated parmesan cheese Substitute with Pecorino Romano for a bolder taste.
For Garnish
  • 1 cup Fresh basil Optional, adds freshness.

Equipment

  • large skillet
  • Baking Dish
  • Three Shallow Dishes
  • Slotted spatula
  • paper towels

Method
 

Step‑by‑Step Instructions
  1. Slice the eggplants into ¼-inch rounds and sprinkle them with salt. Let them sit for about 30 minutes to draw out moisture, then rinse and pat dry.
  2. Set up a breading station with flour, beaten eggs, and breadcrumbs. Dredge each eggplant slice in flour, dip in egg, then coat with breadcrumbs.
  3. Heat about ½ inch of olive oil in a skillet over medium heat. Fry eggplant slices for 3-4 minutes each side until golden and crispy, then drain on paper towels.
  4. Preheat the oven to 375°F. Layer marinara sauce, fried eggplant, and cheese in a baking dish. Repeat layers until ingredients are used.
  5. Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 15-20 minutes, until cheese is melted and golden.
  6. Let cool for about 5 minutes, garnish with fresh basil, and serve.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 30gProtein: 14gFat: 18gSaturated Fat: 8gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 600mgPotassium: 800mgFiber: 6gSugar: 7gVitamin A: 500IUVitamin C: 6mgCalcium: 25mgIron: 10mg

Notes

Ensure eggplant rests for 30 minutes to prevent sogginess. Use a good amount of marinara sauce between layers for added flavor.

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