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Eggplant Parmesan


Course Dinner
Prep Time 1 hour 30 minutes
Cook Time 1 hour
Total Time 2 hours 30 minutes
Servings 8

This Eggplant Parmesan is made with layers of eggplant, cheese, sauce, and memories. An easy and mouthwatering Italian classic you'll make again and again!

Ingredients  

  • 2 jars Ragu Chunky Sauteed Onion and Garlic Sauce
  • 2 medium eggplants washed and cut into 1/2-inch thick rounds (about 2 1/2 pounds)
  • 1/2 cup all-purpose flour
  • 1/2 tsp salt divded
  • 1/2 tsp ground black pepper divided
  • 5 large eggs
  • 3 tablespoons whole milk
  • 4 cups Panko Italian-style breadcrumbs
  • 1 tablespoon dried oregano
  • 1 tablespoon fresh thyme leaves
  • Vegetable oil for frying, as needed, about 1 1/2 to 2 cups
  • 2 handfuls fresh basil
  • 1 1/2 pounds mozzarella cheese cut into thin slices
  • 1/2 cup grated Parmesan
  • 1 pound provolone cheese slices

Instructions

  • Arrange eggplant slices in a single layer on 2 baking sheets.
  • Sprinkle with salt on both sides of each slice and let sit for 1 hour.
  • Rinse with cold water and dry them thoroughly with paper towels.
  • Combine the flour, 1/4 tsp salt, and 1/4 tsp pepper in a medium bowl.
  • In another bowl, whisk together the eggs and milk.
  • In a third bowl, combine the breadcrumbs with the oregano, thyme, and season with remaining salt and pepper.
  • Dip each eggplant slice in the flour, shaking off any excess. Then, dip in the egg mixture, and then in the breadcrumbs.
  • Make sure to coat both sides of each slice of eggplant, then arrange them in single layers on the baking sheets.
  • In a large skillet, pour enough oil to accumulate about 1/2-inch in the bottom. Heat the oil until it begins to smoke lightly, oil should be between 380 and 400 degrees F.
  • Use kitchen tongs to add a single layer of the eggplant to the pan of oil. Cook them until they are golden brown, about 60 to 90 seconds on each side.
  • Remove from the oil and transfer to a baking sheet fitted with a paper towel so the eggplant can drain as the others cook, top cooked eggplant with pieces of fresh basil.
  • Make sure to reheat the oil back up to temperature before adding another batch of slices to the pan.
  • Preheat oven to 350 degrees F.
  • In a 9 by 13-inch baking dish, spoon about 1/4 of the Ragu on the bottom.
  • Top with a layer of the fried eggplant.
  • Top with about 1/3 of the mozzarella slices.
  • Sprinkle with about 1/4 of the Parmesan.
  • Top with slices of provolone.
  • Top with some chopped fresh basil leaves.
  • Spoon on 1/4 more of the Ragu and repeat the layering 2 more times to make 3 layers.
  • End with the remaining mozzarella and provolone.
  • Bake for 35 to 40 minutes.
  • Broil for a minute or two just before serving to get an extra brown cheesy top.

Notes

Recipe Adapted from Alex Guarnaschelli.

Nutrition

Calories: 702kcal | Carbohydrates: 38g | Protein: 45g | Fat: 40g | Saturated Fat: 23g | Cholesterol: 214mg | Sodium: 1535mg | Potassium: 538mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1365IU | Vitamin C: 4mg | Calcium: 1028mg | Iron: 3.7mg

Find it online: www.sugarandsoul.co/eggplant-parmesan-recipe/