Ingredients for Authentic Eggplant Parmesan
- 1/2 cup olive oil, or as needed for frying
- 2 cloves garlic, minced
- 0 Onion (not used in recipe)
- 1 (28 ounce) can crushed tomatoes
- 0 Tomato Paste (not used in recipe)
- 0 White Wine (not used in recipe)
- 1 teaspoon dried oregano
- 2 large eggplants, peeled and thinly sliced
- 2 large eggs, beaten
- 0 Milk (not used in recipe)
- 1 1/2 cups Italian style breadcrumbs
- 1 pound fresh mozzarella cheese, thinly sliced
- 1/2 cup grated Parmesan cheese
- 1 teaspoon salt, or to taste
- 1/2 teaspoon ground black pepper, or to taste
- 1 cup all-purpose flour
- 1/4 cup fresh basil leaves, for garnish
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How to Make Authentic Eggplant Parmesan
- Preheat oven to 375°F (190°C).
- Salt eggplant slices and let sit for 30 minutes to draw out moisture. Pat dry with paper towels.
- Prepare a dredging station: flour, beaten eggs, and breadcrumbs in separate shallow dishes.
- Dredge each eggplant slice in flour, then egg, then breadcrumbs, ensuring it's fully coated.
- Heat olive oil in a large skillet over medium-high heat. Fry eggplant slices in batches until golden brown and tender, about 3-4 minutes per side. Remove and set aside on a wire rack.
- In a large saucepan, sauté minced garlic in a little olive oil until fragrant. Add crushed tomatoes, oregano, salt, and pepper. Simmer for 20 minutes, stirring occasionally.
- In a large baking dish, spread a thin layer of tomato sauce. Layer fried eggplant slices, followed by a layer of mozzarella and Parmesan cheese. Repeat layers until all ingredients are used, ending with a layer of cheese.
- Bake for 30-40 minutes, or until cheese is melted and bubbly and the eggplant is heated through.
- Garnish with fresh basil leaves before serving. Let it rest for 10 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
96 g
Sugar
83g
Fat
77g
Carbs
23g
