How To Make Sbarro’s Eggplant Parmesan Recipe
Classic Italian dish with crispy breaded eggplant, rich tomato sauce, and melted mozzarella cheese.
Serves:
Ingredients
- 1 large eggplant
- 1 cup Italian breadcrumbs
- 1/3 cup all-purpose flour
- 2 eggs
- 1/4 cup milk
- 1/2 cup vegetable oil
- 1 jar (24 oz) marinara or tomato sauce
- 2 cups shredded mozzarella cheese
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
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Preheat oven to 375°F.
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Slice eggplant into 1/2 inch thick rounds and season with salt. Let sit for 15 minutes, then pat dry with paper towels.
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Create a breading station by adding flour to one bowl, whisked eggs and milk to another, and breadcrumbs to a third.
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Dredge the eggplant slices in flour, then dip into egg mixture, and coat with breadcrumbs.
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Heat vegetable oil in a large skillet over medium-high heat. Fry the eggplant slices until golden brown on both sides, about 2-3 minutes per side. Repeat until all eggplant slices are cooked, adding more oil if necessary.
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Spread half of the marinara or tomato sauce on the bottom of a 9×13 inch baking dish. Add a layer of eggplant slices on top of the sauce, then cover with more sauce. Repeat layers until all ingredients are used up.
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Top the eggplant with shredded mozzarella cheese.
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Bake in the oven for 25-30 minutes or until cheese is melted and golden brown.
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Garnish with fresh basil and serve hot.
Nutrition
- Calories : 523kcal
- Total Fat : 32g
- Saturated Fat : 11g
- Cholesterol : 137mg
- Sodium : 1537mg
- Total Carbohydrates : 36g
- Dietary Fiber : 6g
- Sugar : 10g
- Protein : 24g
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