Eggplant Parmesan
This Eggplant Parmesan is a classic Italian comfort food with crispy eggplant, rich marinara, and melted mozzarella—simple, delicious, and perfect for any dinner!
Equipment
- Baking Sheet
- Large Skillet
- Three Shallow Bowls
- Baking Dish
- Towels or Paper Towels
Ingredients
- 2 large eggplants sliced into 1/4-inch thick rounds
- Salt for sweating the eggplant
- 1 cup all-purpose flour
- 3 eggs beaten
- 2 cups breadcrumbs
- 1 cup grated Parmesan cheese
- 2 cups marinara sauce store-bought or homemade
- 2 cups shredded mozzarella cheese
- Olive oil for frying
- Fresh basil leaves for garnish
Instructions
Prepare and Sweat the Eggplant
- Slice eggplants into even 1/4-inch thick rounds. Lay slices on a baking sheet and sprinkle both sides generously with salt. Let rest for about 30 minutes to sweat out moisture and bitterness.
- Rinse the slices under cold water to remove excess salt, then pat dry thoroughly with a clean towel or paper towels.
Set Up Breading Station
- Place flour in the first shallow bowl. Beat eggs in the second bowl. In the third bowl, combine breadcrumbs and grated Parmesan cheese.
Bread the Eggplant Slices
- Dredge each eggplant slice in flour, shaking off excess. Dip into beaten eggs, then press into breadcrumb and Parmesan mixture to coat evenly. Set aside on a plate.
Fry the Eggplant
- Heat olive oil in a large skillet over medium heat. Fry breaded eggplant slices in batches without overcrowding, about 3-4 minutes per side until golden brown and crispy.
- Remove and drain on paper towels to remove excess oil.
Assemble the Eggplant Parmesan
- Preheat oven to 375°F (190°C). Spread a thin layer of marinara sauce in a baking dish. Arrange a layer of fried eggplant slices over the sauce.
- Spoon more marinara sauce over eggplant, then sprinkle shredded mozzarella cheese on top. Repeat layers finishing with sauce and mozzarella.
Bake Until Bubbly and Golden
- Bake for 25-30 minutes until cheese is melted, bubbly, and lightly golden.
- Let rest for about 10 minutes before serving to allow layers to set.
Garnish and Serve
- Garnish with fresh basil leaves. Serve with pasta, crusty bread, or a crisp salad.
Notes
- Sweat the eggplant slices well to avoid sogginess and bitterness.
- Do not overcrowd the pan when frying to maintain oil temperature and crispiness.
- For a lighter version, bake the breaded eggplant slices instead of frying.
- Eggplant Parmesan tastes even better the next day as flavors meld.
- Freeze leftovers wrapped tightly for up to 2 months; thaw overnight before reheating.