Description
This Best-Ever Eggplant Parmesan recipe features tender, breaded eggplant slices fried to golden perfection, layered with rich marinara sauce, melted mozzarella, and Parmesan cheese, then baked until bubbly and golden. It’s a classic Italian vegetarian main course that’s comforting, flavorful, and sure to be a family favorite.
Ingredients
Scale
Eggplant Preparation
- 2 large eggplants, sliced into 1/2-inch rounds
- 1 tablespoon salt (for sweating eggplant)
Breading and Coating
- 2 cups Italian-style breadcrumbs
- 1 cup grated Parmesan cheese, divided
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 3 large eggs, beaten
- 2 cups all-purpose flour
Other Ingredients
- 3 cups marinara sauce, homemade or store-bought
- 2 cups shredded mozzarella cheese
- 1/2 cup fresh basil leaves, chopped (optional)
- Olive oil, for frying
Instructions
- Sweat the Eggplant: Place the eggplant slices on paper towels and sprinkle both sides evenly with salt. Let them sit for 30 minutes to draw out excess moisture and bitterness. Afterward, pat the slices dry thoroughly with additional paper towels.
- Prepare Breading Stations: Preheat your oven to 375°F. Set up three shallow bowls: place the flour in the first bowl, beaten eggs in the second, and a mixture of Italian-style breadcrumbs, half a cup of grated Parmesan cheese, dried oregano, garlic powder, and black pepper in the third.
- Bread the Eggplant: Dredge each eggplant slice first in the flour, shaking off excess, then dip into the beaten eggs, and finally coat completely with the breadcrumb mixture.
- Fry the Eggplant: Heat a thin layer of olive oil in a large skillet over medium heat. Fry the breaded eggplant slices in batches for 2 to 3 minutes on each side until they turn golden brown and crispy. Remove and drain on paper towels to absorb excess oil.
- Assemble the Dish: Spread a thin layer of marinara sauce on the bottom of a 9×13-inch baking dish. Arrange half of the fried eggplant slices over the sauce. Spoon more marinara over the eggplant, then sprinkle with shredded mozzarella and a bit of Parmesan cheese. Repeat the layering, finishing with a generous layer of cheese on top.
- Bake: Place the assembled dish uncovered in the preheated oven and bake for 25 to 30 minutes, or until the cheese is bubbly and has turned a lovely golden color.
- Rest and Garnish: Allow the baked eggplant Parmesan to rest for 10 minutes before slicing to serve. Garnish with freshly chopped basil leaves if desired for an added fresh flavor and aroma.
Notes
- For a lighter version, bake the eggplant slices instead of frying by brushing them with olive oil and baking at 400°F for 20 minutes, flipping halfway through.
- This dish tastes even better the next day as the flavors meld together perfectly.
- Reheats well in the oven or microwave, making it excellent for leftovers.
