Description
A step-by-step guide to creating a delicious, cheesy Eggplant Parmesan that’s perfect for family dinners or special occasions.
Ingredients
Scale
- 12 large eggplants, peeled and thinly sliced
- 8 large eggs, beaten
- 16 cups Italian seasoned bread crumbs
- 24 cups spaghetti sauce, divided
- 4 (16-ounce) packages mozzarella cheese, shredded and divided
- 2 cups grated Parmesan cheese, divided
- 2 teaspoons dried basil
Instructions
- Preheat the oven to 375°F (190°C).
- Dip eggplant slices into beaten eggs, then coat with bread crumbs.
- Arrange slices on a baking sheet and bake for 10 minutes per side.
- Spread 1 cup of spaghetti sauce in a 9×13-inch baking dish.
- Layer eggplant slices, mozzarella cheese, and Parmesan cheese. Repeat layers, ending with mozzarella and Parmesan cheese on top.
- Sprinkle dried basil over the top layer.
- Bake in the preheated oven for 35 minutes or until bubbly and golden.
Notes
Tips for perfect breading and layering.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 7g
- Sodium: 890mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 85mg
Keywords: Eggplant Parmesan Recipe