Hearty Eggplant Parmesan Recipe
- 1/2 cup all-purpose flour
- 2 eggs, lightly beaten
- 2 cups dry bread crumbs
- 1 tablespoon minced fresh basil or 1 teaspoon dried basil
- 2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper
- 1 large eggplant, peeled and cut into 1/2-inch slices
- 4 tablespoons olive oil
- 1 jar (25 ounces) marinara sauce
- 1/2 cup grated Parmesan cheese
- Place flour and eggs in separate shallow bowls. In another bowl, combine the bread crumbs, basil, oregano, salt and pepper. Dip eggplant slices in flour and then in eggs; coat with crumb mixture.
- In a large skillet, cook eggplant in oil in batches until golden brown on both sides; drain. Arrange in a greased 13-in. x 9-in. baking dish. Top with marinara sauce and cheese.
- Cover and bake at 350° for 15 minutes. Uncover; bake 5-10 minutes longer or until golden brown. Yield: 8 servings.
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
Reviews for Hearty Eggplant Parmesan(12)
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OMG - I made this the way as directed! Fried all the way - but SO delicious! Who needs spaghetti noodles with it - it's wonderful all on it's own! I made my own sauce to go on top and put a little shredded mozarella cheese on top. My hubby absolutely loved it! Not hard to make at all! Now I'll have to try the "lighter" version of baked with spray rather than fried. Bet it's just as good!
I have used this recipe twice and have had success with both my parents and my husband. I make it even heartier by using whole wheat four & bread crumbs and adding flax seed meal and brewers yeast. Today, instead of frying the eggplant I sprayed them with cooking spray and broiled them on high until golden brown on each side (turning after 5-8 minutes). Served of spaghetti with a leafy green side, this makes a great meal!
I understand the confusion; however, as I was comparing recipes for eggplant, I noticed that another listed 38g fat while this one only contained 11g. :)
I reacted the same as taximom5. If you want to make it healthier, maybe skip the frying and oven "fry" it like many chicken recipes.
I am shocked that the description says, "oven-baking gives this classic eggplant dish a healthy twist." That description was the whole reason I l considered making the dish, and ooked at the recipe.
Read step 2 in the directions: "In a large skillet, cook eggplant in oil in batches until golden brown on both sides; drain."
Umm, hello? That isn't oven-baking, that's FRYING. Just because you bake it in step 3 AFTER you've fried it in oil doesn't un-fry it, and it certainly doesn't make it healthier!
I didn't make this dish. It looks delicious, and it probably is. But don't let the description fool you into thinking it's oven-baked instead of fried, nor that it's "healthier" than any other standard eggplant parmegiana recipe.
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