Best Eggplant Parmesan

By Goop
1535 faves | 14 recommends
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Nutrition per serving    (USDA % daily values)


As far as eggplant parm recipes go, I would say this is less time consuming and less cleanup than most. The light dusting of flour instead of traditional breading makes it lighter. I bought a store bought (but delicious!) marinara sauce to save on time. It's a great "meatless Monday" option - with good eggplant, you really don't miss the meat. With getting eggplants in my farm basket every week this summer, this will definitely become part of the rotation.
Jessica Dan   •  22 Jun   •  Report
So funny made Eggplant parm last week, i cut i dip in egg i dredge in flour i fry i layer like a lasagne i bake i eat its wonderful.
ba2a7ff6bde7   •  29 Jun   •  Report
Very time consuming, not a quick family kids night dish. Very good though....
Vanessa B   •  27 Feb   •  Report
Very time consuming, but worth it. A great dish! It got great reviews from family and friends.
Tara Jackson   •  4 Feb   •  Report
Atia Cortes will love this,,,!
945d3ec8c2ad   •  30 Sep   •  Report
Great for a school night!
The Naptime Chef   •  17 Sep   •  Report
This is a very costly dish, in the sense it used so much oil and other things. I'd rather eat it in restaurant.
c61793a2eb0c   •  14 Sep   •  Report
We think it is the dusting with flour instead of using the traditional breadcrumbs that makes this dish amazing.
Staff Faves from Foodily   •  5 Sep   •  Report
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Ingredients for 4 servings

4 small eggplants (about 2 1/2" in diameter) or 3 regular eggplants

Coarse salt

1 cup unbleached, all-purpose flour

Olive oil

2/3 cup of your favorite tomato sauce*

1 large ball fresh mozzarella (about 4 1/2 ounces)

Small handful of basil leaves, roughly torn

3/4 cup finely grated parmesan (about 2 ounces)

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