Eggplant Parmesan on square white plate
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5 from 1 vote

Eggplant Parmesan

Battered and fried eggplant slices, covered with pasta sauce and cheese.
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Main Dish
Cuisine: Italian
Servings: 10 servings
Calories: 309kcal
Author: Beth Mueller

Ingredients

  • 1 1/2 cups Flour
  • 1 1/2 cups Italian Bread Crumbs
  • 1/2 tablespoon Adobo Seasoning with Pepper
  • 1 large firm Eggplant with no soft spots or visible damage
  • 2 large whole Eggs
  • Oil for frying
  • 2 cups Pasta Sauce more will be needed is serving with pasta
  • Shredded Mozzarella Cheese for topping eggplant
  • Shredded or grated Parmesan Cheese for topping eggplant

Instructions

  • Heat oven to 350°F.
  • Spray a baking sheet with baking spray and set aside.
  • In a large bowl, combine flour, breadcrumbs, and Adobo Seasoning.
  • Peel eggplant and slice into 1/2 to 1-inch slices.
  • Immediately coat eggplant slices with bread crumb mixture to avoid browning.
  • In a small bowl, whisk eggs with ½ cup of water. Set aside.
  • Dip 1 eggplant slice at a time into the egg wash, covering both sides.
  • Place eggplant slice back into bread crumb mixture and make sure it is completely coated with breadcrumb mixture. Set aside.
  • Coat al eggplant slices as above.
  • In a large skillet, add enough oil to the pan so the eggplant slices will not touch the bottom of the pan.
  • heat oil over medium-high heat until oil sizzles when you drop in a little of the breadcrumb mixture.
  • Once the oil is heated, add as many eggplant slices as will fit in the plan, leaving a little room between slices.
  • Cook until the first side is golden brown, carefully flip over and cook the other side.
  • When done, remove to paper towels for draining excess oil.
  • When all eggplant slices are cooked, move them to the prepared baking sheet.
  • Cover each slice with 1 to 2 tablespoons of sauce.
  • Cover sauce with shredded mozzarella, as much or as little as you prefer.
  • Cover mozzarella with a parmesan cheese, as much or as little as you prefer.
  • Place in preheated oven and bake until cheese is melted.
  • Serve immediately with more sauce if desired.

Notes

Calorie count assumes 1/2 teaspoon of flour and 1/2 teaspoon of bread crumbs remain on eggplant slices, and 1/2 teaspoon oil remains after frying. All of these things are variable depending on cook, oil temperature. Type of pasta sauce and amount used will greatly affect the calorie count.

Nutrition

Serving: 2Slices | Calories: 309kcal