Eggplant Parmesan Recipe Step by Step

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: processed cheese

Part-skim mozzarella is lower in fat, while processed cheese can be more budget-friendly.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated hard cheese

Nutritional yeast is a lower-calorie option, and grated hard cheese can be less expensive.

Cut the eggplants into slices about a quarter of an inch thick and sprinkle with salt to draw out moisture.

Let the salted eggplant slices rest to sweat.

Prepare the marinara sauce by heating olive oil in a pan and adding chopped onion, cooking for about a minute until fragrant.

Add a jar of tomatoes to the pan with the onion and let it cook for 20 to 30 minutes, adding a little water to prevent sticking.

Season the sauce with black pepper and salt while it cooks.

Pat dry the eggplant slices with a paper towel instead of rinsing them.

Coat the dried eggplant slices in all-purpose flour with a little black pepper, avoiding salt since the eggplants were salted earlier.

Heat olive oil in a frying pan and fry the eggplant slices, cooking them thoroughly until they are soft and golden brown, about 5-7 minutes per side.

Remove the fried eggplant and place it on paper towels to absorb excess oil.

In a baking dish, spread a layer of marinara sauce on the bottom.

Layer the fried eggplant slices in the dish, adding slices of mozzarella cheese and more marinara sauce in between layers.

Top with additional marinara sauce and sprinkle with parmesan cheese.

Preheat the oven to 350°F (175°C) and bake for about 15 minutes until bubbling.

Serve with a touch of marinara sauce and more parmesan cheese on top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens