Cooking Lucid
Eggplant Parmigiana
Layers of fried eggplant, marinara, and melted mozzarella baked until bubbling. Southern Italian comfort food — meatless but deeply hearty.
Prep 25 min
Cook 45 min
Total 1h 10m
Serves 6
Ingredients
Step 1 — Fry the eggplant
- 2 large eggplants (sliced ¼ inch)
- 2 tsp salt
- 1 cup all-purpose flour
- 3 eggs (beaten)
- 2 cups breadcrumbs
- Vegetable oil (for frying)
Step 2 — Assemble and bake
- 3 cups marinara sauce
- 2 cups shredded mozzarella
- 1 cup Parmesan (grated)
- Fresh basil
Instructions
- 1
Salt and fry eggplant
Salt eggplant slices and let drain 20 minutes. Pat dry. Dredge in flour, egg, then breadcrumbs. Fry in oil until golden on both sides. Drain on paper towels.
- 2
Layer and bake
Preheat oven to 375°F. Spread marinara in a baking dish. Layer eggplant, more sauce, mozzarella, and Parmesan. Repeat twice. Bake 30–35 minutes until bubbly and golden.
- 3
Serve
Rest 10 minutes before serving. Garnish with fresh basil.
Nutrition per serving: 420 cal · 18g protein · 38g carbs · 24g fat · 6g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
