How To Make Rocco DiSpirito’s Eggplant Parmesan Recipe
A classic Italian dish with layers of breaded eggplant, tomato sauce, mozzarella, and parmesan cheese.
Serves:
Ingredients
- 2 large eggplants, sliced 1/4 inch thick
- 1 cup whole wheat breadcrumbs
- 1/2 cup grated parmesan cheese
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup all-purpose flour
- 2 eggs, lightly beaten
- 1/4 cup olive oil
- 2 cups tomato sauce
- 2 cups shredded mozzarella cheese
Instructions
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Preheat oven to 375°F.
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In a shallow dish, combine breadcrumbs, parmesan cheese, oregano, garlic powder, salt, and black pepper.
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Place flour and eggs into two separate shallow dishes.
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Dredge eggplant slices in flour, then dip in eggs, and coat with breadcrumb mixture.
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In a large skillet, heat olive oil over medium-high heat. Working in batches, cook eggplant slices until golden brown, about 2 minutes per side.
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In a 9×13 inch baking dish, spread a thin layer of tomato sauce. Arrange cooked eggplant slices in a single layer over sauce. Top with more tomato sauce and shredded mozzarella cheese. Repeat layers until all ingredients are used, ending with cheese on top.
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Cover baking dish with foil and bake for 30 minutes. Remove foil and bake for an additional 20 minutes, or until cheese is golden and bubbly.
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Let cool for 5 minutes before serving.
Nutrition
- Calories : 578kcal
- Total Fat : 36g
- Saturated Fat : 12g
- Cholesterol : 149mg
- Sodium : 2042mg
- Total Carbohydrates : 37g
- Dietary Fiber : 11g
- Sugar : 14g
- Protein : 31g
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