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Eggplant Parmesan

Eggplant Parmesan layers tender, breaded eggplant slices with rich marinara sauce and melty cheeses, then bakes until bubbling and golden. The dish features crispy edges, gooey cheese, and a comforting tomato flavor, with a slightly chewy interior on the eggplant. It’s a hearty, layered casserole that offers a satisfying mix of textures and flavors.
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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 6
Course: Main Course
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large eggplants sliced into 1/2 inch rounds
  • 1 tsp salt for salting eggplant slices
  • 1 cup all-purpose flour for dredging
  • 3 large eggs beaten
  • 2 cups breadcrumbs seasoned or plain
  • 2 tbsp olive oil for frying
  • 3 cups marinara sauce rich and tangy
  • 2 cups mozzarella cheese shredded
  • 1/2 cup Parmesan cheese grated
  • fresh basil basil leaves for garnish

Equipment

  • Sharp knife
  • Breading station (plates or shallow bowls)
  • Large skillet or frying pan
  • Baking dish
  • Oven

Method
 

  1. Preheat your oven to 390°F (200°C) and set up your breading station with flour, beaten eggs, and seasoned breadcrumbs.
  2. Slice the eggplants into 1/2 inch thick rounds, then sprinkle generously with salt and let sit for 20 minutes to draw out excess moisture and bitterness.
  3. Pat the salted eggplant slices dry with a clean towel to remove moisture and salt.
  4. Set up your breading process: dip each eggplant slice first into flour, then into the beaten eggs, and finally coat evenly with breadcrumbs.
  5. Heat 2 tablespoons of olive oil in a large skillet over medium heat until shimmering and fragrant.
  6. Fry the breaded eggplant slices in batches for 3-4 minutes per side, until golden brown and crispy edges form, then drain on paper towels.
  7. Spread a thin layer of marinara sauce in the bottom of your baking dish.
  8. Arrange a layer of fried eggplant slices over the sauce, then sprinkle with shredded mozzarella and grated Parmesan cheese.
  9. Repeat layering with remaining ingredients: sauce, eggplant, and cheese, finishing with a generous layer of cheese on top.
  10. Bake uncovered for 25-30 minutes until bubbling around the edges and the cheese is golden brown.
  11. Allow the dish to rest for 10 minutes to set before garnishing with fresh basil leaves and serving.

Notes

For a crispier crust, try double-breading or baking instead of frying. Make sure to pat the eggplant slices dry after salting to prevent sogginess. Cover loosely with foil if cheese browns too quickly during baking.