CategoryChefs Choice, Main Courses, Vegetarian
Eggplant Parmesan is a classic Italian-American dish featuring crispy breaded eggplant slices layered with rich marinara sauce, gooey melted mozzarella, and sharp Parmesan cheese. It's a hearty and comforting vegetarian main course that's perfect for family dinners or special occasions.
For the Eggplant
2 medium eggplants (sliced into 1/4-inch rounds)
1 tbsp salt (for sweating the eggplant)
2 cups breadcrumbs (Italian-seasoned or plain)
1 cup grated Parmesan cheese
2 tsp dried Italian seasoning (optional)
1 cup all-purpose flour
2 large eggs (beaten)
2 tbsp milk (optional, to thin the egg wash)
¼ cup olive oil (for frying)
For the Sauce
3 cups marinara sauce (store-bought or homemade)
1 tsp dried basil (optional, for flavor)
For Assembly
2 cups shredded mozzarella cheese
½ cup grated Parmesan cheese
Fresh basil leaves (for garnish)
Prepare the Eggplant
1
- Slice and Sweat:
- Arrange the eggplant slices on a baking sheet in a single layer. Sprinkle both sides with salt and let them sit for 30 minutes to draw out moisture and bitterness.
- Rinse and Dry:
- Rinse the slices under cold water and pat them dry with paper towels.
Bread the Eggplant
2
- Set Up Breading Station:
- Place the flour in a shallow bowl, the beaten eggs and milk in another, and the breadcrumbs mixed with Parmesan and Italian seasoning in a third.
- Bread the Slices:
- Coat each eggplant slice in flour, dip into the egg mixture, and then press into the breadcrumb mixture to coat evenly. Set aside on a plate.
Fry the Eggplant
3
- Heat Oil:
- Heat olive oil in a large skillet over medium heat.
- Fry the Slices:
- Fry the breaded eggplant slices in batches for 2-3 minutes per side, until golden brown. Transfer to a plate lined with paper towels to drain excess oil.
Assemble the Dish
4
- Preheat the Oven:
- Preheat your oven to 375°F (190°C).
- Layer the Ingredients:
- In a 9x13-inch baking dish, spread a thin layer of marinara sauce. Arrange a single layer of fried eggplant slices on top, followed by more marinara sauce, a sprinkle of mozzarella, and Parmesan cheese. Repeat the layers until all the ingredients are used, finishing with a layer of cheese on top.
Bake
5
- Bake the Dish:
- Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly.
- Cool Slightly:
- Let the dish rest for 5-10 minutes before serving.
Serving Suggestions
6
- Plate the Dish:
- Serve hot, garnished with fresh basil leaves.
- Pairings:
- Pair with a fresh green salad and garlic bread for a complete meal.
Pro Tips
7
- Crispier Eggplant: For a lighter version, bake the breaded eggplant slices at 400°F (200°C) for 20 minutes instead of frying.
- Make Ahead: Prepare and assemble the dish up to 24 hours in advance and bake just before serving.
- Gluten-Free Option: Use gluten-free breadcrumbs and flour.
Ingredients
For the Eggplant
2 medium eggplants (sliced into 1/4-inch rounds)
1 tbsp salt (for sweating the eggplant)
2 cups breadcrumbs (Italian-seasoned or plain)
1 cup grated Parmesan cheese
2 tsp dried Italian seasoning (optional)
1 cup all-purpose flour
2 large eggs (beaten)
2 tbsp milk (optional, to thin the egg wash)
¼ cup olive oil (for frying)
For the Sauce
3 cups marinara sauce (store-bought or homemade)
1 tsp dried basil (optional, for flavor)
For Assembly
2 cups shredded mozzarella cheese
½ cup grated Parmesan cheese
Fresh basil leaves (for garnish)
Directions
Prepare the Eggplant
1
- Slice and Sweat:
- Arrange the eggplant slices on a baking sheet in a single layer. Sprinkle both sides with salt and let them sit for 30 minutes to draw out moisture and bitterness.
- Rinse and Dry:
- Rinse the slices under cold water and pat them dry with paper towels.
Bread the Eggplant
2
- Set Up Breading Station:
- Place the flour in a shallow bowl, the beaten eggs and milk in another, and the breadcrumbs mixed with Parmesan and Italian seasoning in a third.
- Bread the Slices:
- Coat each eggplant slice in flour, dip into the egg mixture, and then press into the breadcrumb mixture to coat evenly. Set aside on a plate.
Fry the Eggplant
3
- Heat Oil:
- Heat olive oil in a large skillet over medium heat.
- Fry the Slices:
- Fry the breaded eggplant slices in batches for 2-3 minutes per side, until golden brown. Transfer to a plate lined with paper towels to drain excess oil.
Assemble the Dish
4
- Preheat the Oven:
- Preheat your oven to 375°F (190°C).
- Layer the Ingredients:
- In a 9x13-inch baking dish, spread a thin layer of marinara sauce. Arrange a single layer of fried eggplant slices on top, followed by more marinara sauce, a sprinkle of mozzarella, and Parmesan cheese. Repeat the layers until all the ingredients are used, finishing with a layer of cheese on top.
Bake
5
- Bake the Dish:
- Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly.
- Cool Slightly:
- Let the dish rest for 5-10 minutes before serving.
Serving Suggestions
6
- Plate the Dish:
- Serve hot, garnished with fresh basil leaves.
- Pairings:
- Pair with a fresh green salad and garlic bread for a complete meal.
Pro Tips
7
- Crispier Eggplant: For a lighter version, bake the breaded eggplant slices at 400°F (200°C) for 20 minutes instead of frying.
- Make Ahead: Prepare and assemble the dish up to 24 hours in advance and bake just before serving.
- Gluten-Free Option: Use gluten-free breadcrumbs and flour.
Notes
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