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520 cal18g protein38g carbs32g fat980mg sodium
Estimated, per serving — stays per-serving no matter how many you cook for.
From scratch50 min activeShortcut35 min active
Everyday 25nothing beyond the everyday cabinet
Same dinner, two honest roads — pick tonight's. Ingredients, steps, and your grocery list follow whichever you choose.
Eggplant Parmesan
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Vegetarian50 minComfortable cook
Serves−4+· written for 4 — change it and the ingredients follow
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Ingredients
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eggplantsliced crosswise into 1/4-inch rounds2 large
kosher salt1 tbsp
all-purpose flour1 cup
egg2 whole
panko breadcrumbs1.5 cups
parmesan cheesefinely grated0.5 cups
fresh basilchopped2 tbsp
black pepper0.5 tsp
garlic powder0.5 tsp
marinara sauceany jarred tomato pasta sauce your family likes — marinara, traditional, whatever the shelf calls it2.5 cups
whole milk mozzarellasliced or shredded8 oz
olive oil0.75 cups
Allergies at the table? The final check is always yours. Ingredients and "may contain" warnings vary by brand — read every label, every time.
Goes well withMost sides finish faster than the main — start the quick ones last so everything lands hot.
Need a conversion?Cups to grams, Fahrenheit to fan — convert anything at BetterCalculator.
Steps
1Lay eggplant slices on paper towels, sprinkle both sides with kosher salt, and let sit 15 minutes to draw out moisture. Pat dry thoroughly with fresh paper towels.
2Set up three shallow bowls: one with flour, one with beaten eggs, and one with panko mixed with parmesan, basil, black pepper, and garlic powder.
3Heat olive oil in a large skillet over medium-high heat until shimmering. Working in batches, coat each eggplant slice in flour (shake off excess), then egg, then panko mixture. Fry 2-3 minutes per side until golden brown and crispy. Transfer to a paper towel-lined plate.
4Preheat oven to 400°F. Spread a thin layer of marinara sauce on the bottom of a 9x13 baking dish.
5Layer half the fried eggplant slices in the dish, top with half the remaining marinara, then half the mozzarella. Repeat with remaining eggplant, marinara, and mozzarella.
6Bake for 20-25 minutes until the cheese is melted and bubbly and the edges are golden.
7Let rest 5 minutes before serving. Garnish with fresh basil if desired.
8Let the oil cool completely in the pan, then pour it into a jar or an empty can, seal it, and discard it. This oil has fried flour and panko in it, so it is not worth saving. Never pour frying oil down the drain — it hardens in the pipe.