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Eggplant Parmesan

Prep Time 1.5 hr
Cook Time 1 hr
Total Time 2 hrs 30 mins
Cooking Method: ,
Cuisine:
Courses: ,
Difficulty: Intermediate
Cooking Temp: 400  F
Servings: 24
Calories: 320
Best Season: Suitable throughout the year
Dietary: Nut Free, Vegetarian
Description

This hearty Eggplant Parmesan features crispy breaded eggplant layered with a rich roasted red pepper tomato sauce, mozzarella, Gouda or provolone, Parmesan cheese, and fresh basil. Baked until bubbling and golden, this crowd-pleasing Italian-American casserole is perfect for family gatherings, church suppers, and holiday meals.

Ingredients
    Roasted Red Pepper Tomato Sauce
  • 3 Tbsp olive oil
  • 1 large yellow onion, coarsely chopped
  • 3 cloves garlic, coarsely chopped
  • 1/2 tsp red pepper flakes
  • 3 roasted red peppers, peeled, seeded, and chopped
  • 3 cans crushed tomatoes (28-ounce)
  • 3 Tbsp fresh basil, chopped
  • 1 Tbsp oregano
  • Salt, to taste
  • Black pepper, to taste
  • Honey, to taste
    • Eggplant Parmesan
  • 5 cups breadcrumbs
  • Butter, for greasing baking dishes
  • 1 Tbsp oregano
  • 1 Tbsp thyme
  • Salt and black pepper, to taste
  • 6 large eggs, beaten
  • 2 Tbsp water
  • 2-3 medium eggplants, sliced ½-inch thick
  • All-purpose flour, for dredging
  • Vegetable oil, for frying
  • 20 oz. grated mozzarella cheese
  • 12 oz. grated Fontina and Romano cheese
  • 3//4 Cup grated Parmesan cheese
  • Fresh basil, chopped
Instructions
    Make the Sauce
  1. 1

    Heat olive oil in a large Dutch oven over medium-high heat.

  2. 2
  3. 3
    Add onion and cook until softened, about 5–7 minutes.
  4. 4
    Stir in garlic and red pepper flakes; cook for 1 minute.
  5. 5
    Add roasted red peppers and cook for another minute.
  6. 6
    Add crushed tomatoes and bring to a simmer.
  7. 7
    Cook for 25–30 minutes, stirring occasionally, until thickened.
  8. 8
    Transfer sauce to a food processor and blend until smooth.
  9. 9
    Return sauce to the pot and stir in basil and oregano.
  10. 10
    Season with salt and pepper.
  11. 11
    Simmer for 10 more minutes. Add honey if needed to balance acidity.
    12. Prepare the Eggplant
  12. 12
    Preheat oven to 400°F.
  13. 13
    Lightly butter two 9×13-inch baking dishes.
  14. 14
    Combine breadcrumbs, oregano, thyme, 1½ teaspoons salt, and ½ teaspoon pepper in a shallow bowl.
  15. 15
    In another bowl, whisk eggs and water together.
  16. 16
    Season eggplant slices with salt and pepper.
  17. 17
    Dredge each slice in flour, then egg mixture, then breadcrumb mixture.
  18. 18
    Place breaded slices on baking sheets.
    19. Fry the Eggplant
  19. 19
    Heat ½ inch of vegetable oil in large sauté pans to 385°F.
  20. 20
    Fry eggplant in batches until golden brown, about 3 minutes per batch.
  21. 21
    Transfer to paper towel-lined baking sheets to drain.
    22. Assemble and Bake
  22. 22
    Spread a layer of sauce in each prepared baking dish.
  23. 23
    Arrange half the eggplant slices over the sauce.
  24. 24
    Top with more sauce, mozzarella, Gouda or provolone, Parmesan, and basil.
  25. 25
    Repeat layers, ending with sauce.
  26. 26
    Sprinkle remaining cheeses over the top.
  27. 27
    Bake for 30 minutes, or until hot and lightly browned.
  28. 28
    Let rest for 10 minutes before serving.

Nutrition Facts

Servings 24

Amount Per Serving
Calories 320kcal
% Daily Value *
Total Fat 16g25%
Saturated Fat 7g35%
Cholesterol 95mg32%
Sodium 620mg26%
Total Carbohydrate 28g10%
Dietary Fiber 4g16%
Sugars 8g
Protein 16g32%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: Eggplant Parmesan, Eggplant Parmigiana, Vegetarian Italian Casserole, Baked Eggplant, Italian Comfort Food, Meatless Main Dish, Family Dinner Recipe, Roasted Red Pepper Tomato Sauce
Read it online: https://thefamilyrecipebook.com/recipe/eggplant-parmesan/