Classic Eggplant Parmesan

This classic eggplant parmesan recipe offers the perfect balance of crispy breaded eggplant, rich marinara sauce, and melty mozzarella cheese. A comforting, vegetarian dish that’s easy to prepare and full of flavor, it’s a great option for weeknight dinners or a special occasion. Baked to perfection, this eggplant parmesan is a deliciously satisfying alternative to traditional meat-based parmesan dishes. Serve it with pasta or a side salad for a complete meal everyone will enjoy!

Classic Eggplant Parmesan

Cheese, eggplant and tomato sauce is a great combination, come and try it.

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Prep Time 30 minutes mins

Cook Time 13 minutes mins

Total Time 43 minutes mins

Equipment

• Typhur Sync Oven
• Chef Knife
• Casserole Dish
• Tongs
• Mixing Bowl
• Pan

Typhur Sync Oven

The First Countertop Oven with a Wireless Thermometer

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Ingredients  

1x2x3x

• 2 pounds Eggplant medium size, cut into 1/3″ thick round
• 2 tsp Kosher Salt
• 3 Large Eggs
• 3/4 cup All Purpose Flour
• 20 turns Black Pepper, freshly cracked
• 1 1/2 cup Bread Crumbs
• 1/2 cup Parmesan Cheese , grated
• Olive Oil
• 2 pounds Marinara Sauce
• 1 pound Mozzarella Cheese shredded
• Fresh Basil Leaves, finely chopped

Instructions 

• Slice eggplant into 1/3” thick rounds. Season with salt and set aside to sweat for 30-60 minutes. You’ll see beads of moisture form on the surface.
  2 pounds Eggplant, 2 tsp Kosher Salt
• Set up your dry-wet-dry station with 3 shallow bowls. In the first bowl, whisk together the flour, 1 tsp salt, and pepper. In the second bowl, beat the eggs. In the third bowl, combine the bread crumbs and Parmesan cheese.
  3/4 cup All Purpose Flour, 20 turns Black Pepper, freshly cracked, 2 tsp Kosher Salt, 3 Large Eggs, 1 1/2 cup Bread Crumbs, 1/2 cup Parmesan Cheese , grated
• Pat dry the eggplant slices thoroughly with paper towels. Dredge each slice in the flour, shaking off the excess. Use a fork to dip the slice into the egg wash, allowing the excess to drip off. Finally, coat with the breadcrumb mixture, pressing gently to help it adhere.
• Pour oil into a frying pan to a depth of about 1/3 inch over medium heat. Fry the eggplant in batches, arranging them in a single layer. The eggplant should sizzle when it contacts the oil. Fry for 3 minutes per side or until golden brown. Place the fried eggplant slices on a paper towel-lined plate or baking sheet to drain any excess oil.
  Olive Oil
• Spread 1/2 cup tomato sauce to the bottom of a casserole dish. Add half of the eggplant slices, slightly overlapping if needed. Pour half of the remaining tomato sauce over the eggplants and sprinkle with half of the cheese. Repeat with a second layer of eggplant slices, sauce, and cheese.
  2 pounds Marinara Sauce, 1 pound Mozzarella Cheese
• Press the "Start Cooking" button to start preheating. Once preheated, place the casserole dish on a roasting pan and insert it into Level 2. Bake until the cheese is browned and melted.

  Oven Settings:

  Mode: Bake

  Temp: 190℃

  Time: 13min

  Preheat: ON
• Using oven gloves, carefully remove the eggplant from the oven.
• Garnish with basil to serve.
  Fresh Basil Leaves, finely chopped

Nutrition

Calories: 3212kcalCarbohydrates: 325gProtein: 195gFat: 133gSaturated Fat: 68gPolyunsaturated Fat: 12gMonounsaturated Fat: 32gTrans Fat: 0.1gCholesterol: 820mgSodium: 14320mgPotassium: 6211mgFiber: 56gSugar: 84gVitamin A: 8094IUVitamin C: 83mgCalcium: 4420mgIron: 29mg

(Nutrition information is calculated automatically by Spoonacular API and should be considered an estimate.)