Meal Prep · Italian
Eggplant Parmigiana
A classic Italian comfort food featuring layers of tender eggplant, rich tomato sauce, and melted cheese.
Ingredients
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Step-by-step- Lay eggplant slices in a single layer on paper towels, sprinkle lightly with salt, and let sit for 30 minutes to draw out moisture. Pat dry thoroughly with paper towels.
- Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Brush eggplant slices with olive oil on both sides. You can either bake them on a baking sheet until tender and lightly browned (about 15-20 minutes) or pan-fry them in batches until golden.
- Spread about 1 cup of marinara sauce evenly over the bottom of the prepared baking dish.
- Arrange a single layer of cooked eggplant slices over the sauce, slightly overlapping if necessary.
- Top the eggplant with another generous layer of marinara sauce, then a layer of fresh mozzarella slices, a sprinkle of Parmesan cheese, and some fresh chopped basil.
- Repeat the layering process: eggplant, sauce, mozzarella, Parmesan, and basil, until all ingredients are used, ending with a final layer of mozzarella and Parmesan on top.
- Bake for 30-40 minutes, or until the sauce is bubbling, and the cheese is melted and golden brown.
- Remove from oven and let rest for 10-15 minutes before serving. Garnish with extra fresh basil.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 420 kcal |
| Protein | 22 g |
| Fat | 28 g |
| Carbohydrates | 25 g |
| Fiber | 7 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store leftover Eggplant Parmigiana in an airtight container. Ensure it cools completely before refrigerating.
Freezer Up to 3 months
Cool completely, then wrap individual portions or the entire dish tightly in plastic wrap and then aluminum foil. Label with the date.
Reheat Oven/Microwave
Thaw frozen portions in the refrigerator overnight. Reheat in a preheated oven at 350°F (175°C) until warmed through, or microwave individual servings until hot.
Chef’s Corner
- Salting and draining the eggplant is a crucial step to remove excess moisture, preventing a watery or soggy dish. Don’t skip it!
- For a lighter version, bake or air fry the eggplant slices instead of pan-frying them. This significantly reduces the oil content.
- Allow the finished dish to rest for 10-15 minutes after baking. This helps the layers set and prevents the dish from falling apart when served.
- Using a high-quality marinara sauce or making your own from scratch will elevate the flavor of this classic dish.
