Eggplant Parmigiana

    (3334)
    1 hour

    This makes for a luxuriously rich vegetarian meal, prepared in only an hour thanks to a few shortcuts. Eggplant slices are dipped in egg and breadcrumbs, then baked instead of fried. The slices are layered with tomato pasta sauce, mozzarella and parmesan.


    2950 people made this

    Ingredients
    Serves: 8 

    • 3 eggplant, peeled and thinly sliced
    • 2 eggs, beaten
    • 450 g Italian seasoned bread crumbs
    • 1420 ml spaghetti sauce, divided
    • 454 g mozzarella cheese, shredded and divided
    • 40 g grated Parmesan cheese, divided
    • 0.4 g dried basil

    Directions
    Prep:25min  ›  Cook:35min  ›  Ready in:1hr 

    1. Preheat oven to 180 C. Combine the breadcrumbs, basil, oregano and parsley. Dip eggplant slices in egg, then in breadcrumb mixture. Place in a single layer on a baking tray. Bake for 5 minutes on each side.
    2. Spread pasta sauce to cover the bottom of a 23x33cm baking dish. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and parmesan. Repeat layers with remaining ingredients, ending with the cheeses.
    3. Sprinkle basil on top. Bake for 35 minutes, or until golden brown.

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    Reviews and ratings
    Global ratings:
    (3334)

    Reviews in English (2366)

    by
    3677

    AWESOMELY GOOD! Ok I'm literally in the middle of making this but had to share my success. This has excellent taste! I have never tried to prepare eggplant although eggplant parmesan is my fav at the restaurant...not anymore! I'll make this at home healthier and cheaper! Taking several bits of advice from previous reviews this is how I did it. 1) Sweat the 1/4" slices by sprinkling with sea salt and letting sit for 30 min. Rinse, pat dry w/paper towel (get good & dry) 2) Dip slices into beaten eggs and coat in gallon sized ziploc bag for easy cleaner breading. I used seasoned bread crumbs and tossed in about 1/4 cup parmesan cheese. 3)Place on baking sheet coated with EVOO then bake for 7 min at 450, flip and bake add'l 5-7 mins depending on how crisp you like it (mine were nice a crisp @ 7 min per side) 4) At this point I am eating the slices as is with a fork and they are great! I will be placing them on angel hair pasta and covering with homemade sauce and cheese then baking just to melt it all together. It's wonderful! I plan to try freezing extra slices after they come out of the oven, but before mixing with anything for next time I get a craving!  -  13 Aug 2007  (Review from Allrecipes US | Canada)

    by
    2901

    This recipe is worthy of more than 5 stars. Baking the eggplant instead of frying does not take away from the flavor of the dish one bit. It does, however, need to bake longer than stated. I baked mine for about 20 minutes until it was lightly browned. Also, I chose to sweat the eggplant before breading by peeling, slicing, sprinkling with sea salt and placing in a collander in the sink for about 30 minutes. This pulls out any bitterness. Just be sure to rinse it well with water and pat dry with paper towels before breading. I did two layers of eggplant. You can layer however you like, you just to be sure the top layer of eggplant is topped with sauce and then cheese. This is my husband's favorite dish.  -  15 Feb 2007  (Review from Allrecipes US | Canada)

    by
    2324

    This dish turned out quite well - my boyfriend and I both want to make it again. However, 3 eggplants was way too much - next time I will use a good medium sized one and a smaller one. I salted each slice and let it sit for twenty minutes before rinsing in cold water, as per another suggestion, and then found that 2 1/2 cups of breads crumbs and two eggs sans yolks were plenty to cover all the eggplant slices. However, the slices definitely needed to be cooked a little longer than five minutes on a side - next time I might try cooking ten minutes a side. Over all, though, a good recipe!  -  13 Aug 2002  (Review from Allrecipes US | Canada)

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