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Naples Eggplant Parmesan Recipe

This deliciously simple recipe for Naples Eggplant Parmesan pairs perfectly baked eggplant rounds with a rich tomato sauce, crispy Panko breadcrumbs, creamy mozzarella cheese and of course plenty of parmesan for a simple Italian dish that is perfect served over pasta.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Servings: 4 servings
Calories: 332kcal
Author: Stephanie Wilson

Ingredients

  • 1/2 cup whole wheat flour see note
  • 2 eggs
  • 1/4 cup milk
  • 1 cup Panko breadcrumbs
  • 2 Japanese eggplants sliced 1/4-inch thick
  • 12 ounces jar marinara sauce
  • 1/2 cup shredded Parmesan cheese
  • 1 cup shredded Mozzarella cheese or to taste
  • salt and freshly ground pepper to taste
  • pasta for serving we use spaghetti or tagliatelle
  • fresh basil for garnish
  • extra virgin olive oil for serving

Instructions

  • Preheat the oven to 375-degrees. Prepare a 13 x 9-inch pan with non-stick spray. Set aside.
  • Slice the eggplant in 1/4-inch medallions.
  • Prepare three shallow dishes for dredging, dipping and coating: one with flour, one with the eggs and milk, slightly beaten, and one with the Panko breadcrumbs.
  • Take each slice, dredge in flour followed by a dip in the egg mixture and finally into the Panko crumbs for a final coating. Place in the 13 x 9-inch pan. You will make 3 rows. Each eggplant will slightly overlap successively until the row is finished. Complete the dredging, dipping and coating of each eggplant until the pan is filled. Sprinkle the eggplant with a little salt and freshly ground pepper.
  • Using a spoon, drizzle the spaghetti sauce down the length of each row of sliced eggplant. Then sprinkle the shredded Parmesan cheese.
  • Cover the pan with foil and bake for 40 minutes or until the eggplant is tender.
  • Remove the foil, sprinkle the Mozzarella cheese over the eggplant slices and return to the oven. Bake for another 5-10 minutes uncovered until the cheese is melted.
  • Serve over spaghetti drizzled with olive oil and garnish with a fresh basil leaf.

Notes

  1. Flour: You can substitute all-purpose flour if needed.

Nutrition

Calories: 332kcal | Carbohydrates: 36g | Protein: 19g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 115mg | Sodium: 947mg | Potassium: 695mg | Fiber: 7g | Sugar: 9g | Vitamin A: 843IU | Vitamin C: 8mg | Calcium: 339mg | Iron: 3mg