Eggplant Parmesan

What are eggplant parmesan made of?


The common name is eggplant, but it is called by different names in different countries, such as aubergine, brinjal, baigan.

However, today I will introduce it to you as Eggplant.

This eggplant is a plant belonging to the nightshade family of Solanaceae species.

As a member of the Solanum species, it is a member of the same family as tomatoes, chili peppers, and potatoes.

It is commonly grown worldwide for its edible fruit.

This fruit is widely used as a vegetable in various culinary industries.

Eggplant is a tropical perennial plant often cultivated in temperate climates.

Its stems are often thorny in appearance. Flowers are white to purple in color. Some common varieties are egg-shaped, shiny and sometimes elongated in shape.

Eggplant nutrition

Serving Size:100 grams (100g)

Calories: 25cals

Total Fat :0.2g

Total Carbs: 6g

Dietary Fiber: 3g

Total Sugars: 4g

Protein: 1g

Cholesterol: 0mg

Sodium: 2mg

Vitamin A :1mcg

Vitamin C: 2mg

Calcium: 9mg

Iron :0.2mg

Potassium: 229mg

Phosphorus: 24mg

Magnesium: 14mg

Zinc: 0.2mg

Copper: 0.09mg

Manganese: 0.23mg

Vitamin E :0.3mg

Vitamin K: 4mcg

Thiamin: 0.04mg

Riboflavin: 0.04mg

Niacin: 0.6mg

Vitamin B-6: 0.09mg

Folate: 22mcg

Pantothenic Acid: 0.3mg

Choline: 7mg


Easy recipes for eggplant parmesan

Eggplant Parm recipe is my personal favorite as a side dish. Especially, the vegan eggplant parmesan to eat with dinner.

Eggplant is one of my favorite vegetables. Many people are allergic to this eggplant vegetable, but I am not.

When I was a child, my mother used to make this kind of recipe for us for dinner.

You can also try this healthy eggplant parmesan which will make your meal. You can have this easy recipes eggplant parmesan recipe every night if you want.

Make these Eggplant Parmesan recipes for a classic recipe that’s a delicious, light addition to your recipe.

The skin of the eggplant vegetable is completely edible and softens as it cooks, so it’s best to leave the skin on in many recipes.

You can peel this recipe for eggplant parmesan if you like.

If you’ve never tried Eggplant Parmesan, make this easy eggplant recipe today, with flour and eggplant slices. If you want you can also add pepper and salt as per your wish.

Grind the brinjal and add salt and pepper as needed. Fry the brinjal in a frying pan using light oil. When the brinjal is brown and soft, remove it.

The eggplant parmesan baked on a tray in the oven requires much less oil.

No matter how you bake it, the dish will be amazingly delicious.

Do you know? It is a popular dish for any Italian food lover.

This Eggplant Parmesan recipe is available at Italian restaurants.

Eggplant Parmesan makes a vegetarian main dish served with a large Italian salad and garlic bread.

If you want to prepare this Eggplant Parmesan recipe well it takes some time.

Especially brinjal slices are salted, mixed with different ingredients and then fried.


How to make eggplant parmesan?


Ingredients for Eggplant Parmesan

  • 2 to 3 medium eggplants (depending on how ripe)
  • 2 teaspoons of salt
  • ¾ cup flour
  • 3 eggs
  • 2 cups seasoned Italian bread crumbs
  • Vegetable oil, for deep frying (about 3 cups)
  • 6 cups good quality marinara sauce
  • 3 cups shredded whole milk mozzarella cheese
  • Freshly chopped basil

For the bechamel sauce

  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 1½ cups milk
  • ½ cup finely grated Parmigiano Reggiano
  • ¼ teaspoon salt
  • ¼ teaspoon fresh black pepper

Instructions for simple eggplant parmesan


 In a large bowl, on a baking sheet, or directly on a cutting board, sprinkle 1 teaspoon of salt evenly over the eggplant slices.

Lay several layers of parchment paper on a large cutting board or baking sheet.

Arrange about one-third of the eggplant slices in a single layer and cover with more paper. Continue stacking the eggplant and paper, ending with a final layer of paper.

and let sit for 1½ to 2 hours.

Press the paper lightly to quickly absorb excess liquid.



 Melt the butter in a small saucepan over medium heat.

Then add the flour and keep stirring continuously for 2 minutes.

Add milk to this mixture and stir until combined.

 Then keep stirring continuously for 2 minutes until the mixture thickens.

Combine flour and ¾ teaspoon salt in a large bowl.

Meanwhile, in a bowl, whisk the eggs with 2 tablespoons of cold water.

Lightly mix each piece of eggplant in the flour, shaking off any excess.

Then dip in the egg mixture.

Set breaded eggplant slices on a baking sheet.



 In a large (12-inch) skillet, pour enough oil to submerge the eggplant slices.

Continue to heat over medium heat until hot.

Just when you think that, dip a piece of brinjal in oil and it will sizzle immediately.

 Add as many brinjals as will fit together in a single layer and fry.

Cook until golden brown, about 2/3 minute per side. Then flip the eggplants over.

Transfer to a parchment paper baking sheet.

Repeat, frying remaining eggplants and transferring to paper baking sheet.



Preheat the oven to 425°F.

Spread ¾ cup marinara sauce in the bottom of a 9×13-inch baking dish.

Layer on one-third of the eggplant slices, overlapping the slices to fit.

Cover the eggplant with the other ¾ cup marinara sauce.

Sprinkle with 1 cup mozzarella cheese, then spoon one-third of the béchamel sauce over the cheese.

Repeat two more layers, leaving the edges of the eggplant exposed on the top layer to create crisp edges.

Sprinkle with Parmigiano Reggiano.

Bake until bubbly and golden brown, 30 to 35 minutes.

Chill, covered with foil, for about 20 minutes. You can sprinkle basil on top if you like.

Your delicious best eggplant parmesan recipe is ready.

Now, cut into slices and serve.

Common questions

Do you leave the skin on eggplant for eggplant parmesan?

Eggplant peel is a completely edible food. Generally, as the eggplant grows, the skin hardens.

For this reason, many people prefer to peel large eggplants. Small eggplants do not need to be peeled.


What goes with eggplant Parmesan?

  • Suitable for foods like raisins and pine nuts.
  • Perfect for dishes like pancetta and tomatoes.
  • Suitable for dishes like potatoes with onions and chillies.
  • Suitable for dishes like garlic and spinach.
  • Perfect for dishes like broccoli with garlic and lemon.
  • Beef or lamb is perfect for dishes like moussaka.
  • Suitable for dishes like chicken or turkey.


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