Eggplant Parmesan
Classic Italian dish with crispy eggplant, rich tomato sauce, and melted cheese.
30 mins
Prep Time
40 mins
Cook Time
4
Servings
Ingredients
- 2 large eggplants
- 1 cup all-purpose flour
- 3 large eggs
- 2 cups breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1/4 cup fresh basil leaves
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 cup olive oil
Nutrition Facts
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Instructions
Slice the eggplants into 1/2-inch thick rounds. Sprinkle with salt and let them sit for 20 minutes to draw out moisture. Pat dry with paper towels.
Set up a breading station: Place flour in one bowl, beaten eggs in another, and mix breadcrumbs, Parmesan, salt, pepper, and garlic powder in a third bowl.
Dredge each eggplant slice in flour, dip in egg, then coat with breadcrumb mixture. Place on a wire rack to set for 10 minutes.
Heat olive oil in a large skillet over medium heat. Fry eggplant slices in batches until golden brown, about 3 minutes per side. Drain on paper towels.
Preheat oven to 375°F (190°C). Spread a thin layer of marinara sauce in a baking dish. Arrange a layer of fried eggplant, top with more sauce, then sprinkle with mozzarella. Repeat layers.
Bake for 25-30 minutes until cheese is bubbly and golden. Let rest for 10 minutes before serving. Garnish with fresh basil leaves.
Chef's Tips
- Salting Tip: Don't skip salting the eggplant - it removes bitterness and helps achieve a better texture.
- Baking Option: For a lighter version, bake breaded eggplant at 425°F (220°C) for 20 minutes instead of frying.
- Cheese Choice: Fresh mozzarella can be used instead of shredded for a creamier texture.
- Sauce Tip: Homemade marinara sauce will elevate the flavor, but a good quality store-bought sauce works too.
- Make Ahead: Assemble the dish up to a day in advance and refrigerate until ready to bake.
- Serving Suggestion: Serve with a side of pasta or a fresh green salad for a complete meal.
