Recipes Main Dishes Vegetable Main Dish Recipes Eggplant Parmesan Recipes Eggplant Parmesan I 4.4 (552) 403 Reviews 35 Photos This makes a delicious entree served with a salad and garlic bread. Submitted by Karen Updated on July 14, 2022 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Add Photo 35 35 35 35 Prep Time: 25 mins Cook Time: 45 mins Additional Time: 30 mins Total Time: 1 hr 40 mins Servings: 8 Yield: 8 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 8 servings 1 eggplant, cut into 3/4 inch slices 1 ½ tablespoons salt 8 tablespoons olive oil 8 ounces ricotta cheese 6 ounces shredded mozzarella cheese ½ cup grated Parmesan cheese 1 egg, beaten ½ cup chopped fresh basil 4 cups pasta sauce Directions Sprinkle both sides of the eggplant slices with salt. Place slices in a colander, and place a dish underneath the colander to capture liquid that will sweat out of the eggplant. Allow to sit for 30 minutes. Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix the ricotta, mozzarella cheese and 1/4 cup Parmesan cheese. Mix in egg and basil. Rinse the eggplant in cold water until all salt is removed. In a large skillet, heat 4 tablespoons olive oil over medium heat. Place one layer of eggplant in the pan, brown each side. Repeat with remaining eggplant slices, using additional oil if necessary. In a 9x13 inch baking dish, evenly spread 1 1/2 cups of spaghetti sauce. Arrange a single layer of eggplant slices on top of the sauce. Top the eggplant with 1/2 of the cheese mixture. Repeat layering process until all the eggplant and cheese mixture is used. Pour remaining sauce on top of layers, and sprinkle with remaining Parmesan cheese. Bake 30 to 45 minutes in the preheated oven, until sauce is bubbly. I Made It Print 655 home cooks made it! Nutrition Facts (per serving) 369 Calories 25g Fat 24g Carbs 14g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 369 % Daily Value * Total Fat 25g 32% Saturated Fat 7g 37% Cholesterol 53mg 18% Sodium 2075mg 90% Total Carbohydrate 24g 9% Dietary Fiber 6g 20% Total Sugars 13g Protein 14g 28% Vitamin C 5mg 5% Calcium 341mg 26% Iron 2mg 9% Potassium 629mg 13% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.