Eggplant Parmesan is a timeless favorite, combining crispy, breaded eggplant slices with savory marinara sauce and gooey melted cheese. Perfect for family dinners or as a hearty vegetarian option, this recipe delivers a delicious and satisfying meal that’s sure to impress.
Equipment:
- Baking sheets
- Mixing bowls
- Shallow plates for breading
- Large skillet
- 9×13-inch baking dish
Ingredients:
- 2 medium eggplants, sliced into 1/4-inch rounds
- 2 teaspoons salt (for sweating the eggplant)
- 1 cup all-purpose flour
- 3 large eggs, beaten
- 2 cups breadcrumbs (panko or Italian-style)
- 1/2 cup grated Parmesan cheese
- 2 teaspoons dried Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 cup olive oil (for frying)
- 4 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1/4 cup fresh basil leaves, chopped (optional)
Instructions:
- Prepare the Eggplant:
Lay the eggplant slices on a baking sheet and sprinkle with salt. Let sit for 20-30 minutes to draw out moisture and bitterness. Rinse and pat dry with paper towels. - Bread the Eggplant:
- Place flour in one shallow plate, beaten eggs in another, and breadcrumbs mixed with Parmesan cheese, Italian seasoning, and garlic powder in a third.
- Dip each eggplant slice into the flour, then the eggs, and finally coat with the breadcrumb mixture.
- Fry the Eggplant:
Heat olive oil in a large skillet over medium heat. Fry the breaded eggplant slices in batches until golden brown on both sides, about 2-3 minutes per side. Drain on paper towels. - Assemble the Dish:
Preheat your oven to 375°F (190°C). Spread a thin layer of marinara sauce in the bottom of a 9×13-inch baking dish. Arrange a layer of fried eggplant slices over the sauce, then top with marinara, mozzarella, and a sprinkle of Parmesan. Repeat layers until all ingredients are used, finishing with a cheese layer on top. - Bake:
Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden. - Garnish and Serve:
Let the dish rest for 5 minutes before serving. Garnish with fresh basil if desired.
Presentation Ideas:
- Serve with a side of spaghetti or garlic bread for a complete Italian-inspired meal.
- Add a crisp green salad for a balanced plate.
Tips:
- For a lighter version, bake the breaded eggplant slices at 425°F (220°C) for 20 minutes, flipping halfway through, instead of frying.
- Use fresh mozzarella for a creamier texture and richer flavor.
- Make ahead by assembling the dish and refrigerating it; bake when ready to serve.
Eggplant Parmesan is a comforting and flavorful dish that brings a taste of Italy to your table. This recipe balances crispy, breaded eggplant with layers of marinara and cheese, making every bite unforgettable. Treat yourself and your loved ones to this delicious classic tonight!
Eggplant Parmesan Recipe
Enjoy a comforting Eggplant Parmesan with crispy layers of breaded eggplant, rich marinara, and melted cheese. This classic Italian-American dish is perfect for dinner!
Equipment
- Baking sheets
- Mixing bowls
- Shallow plates for breading
- Large skillet
- 9x13-inch baking dish
Ingredients
- 2 medium eggplants sliced into 1/4-inch rounds
- 2 teaspoons salt for sweating the eggplant
- 1 cup all-purpose flour
- 3 large eggs beaten
- 2 cups breadcrumbs panko or Italian-style
- 1/2 cup grated Parmesan cheese
- 2 teaspoons dried Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 cup olive oil for frying
- 4 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1/4 cup fresh basil leaves chopped (optional)
Instructions
- Prepare the Eggplant:
- Lay the eggplant slices on a baking sheet and sprinkle with salt. Let sit for 20-30 minutes to draw out moisture and bitterness. Rinse and pat dry with paper towels.
- Bread the Eggplant:
- Place flour in one shallow plate, beaten eggs in another, and breadcrumbs mixed with Parmesan cheese, Italian seasoning, and garlic powder in a third.
- Dip each eggplant slice into the flour, then the eggs, and finally coat with the breadcrumb mixture.
- Fry the Eggplant:
- Heat olive oil in a large skillet over medium heat. Fry the breaded eggplant slices in batches until golden brown on both sides, about 2-3 minutes per side. Drain on paper towels.
- Assemble the Dish:
- Preheat your oven to 375°F (190°C). Spread a thin layer of marinara sauce in the bottom of a 9x13-inch baking dish. Arrange a layer of fried eggplant slices over the sauce, then top with marinara, mozzarella, and a sprinkle of Parmesan. Repeat layers until all ingredients are used, finishing with a cheese layer on top.
- Bake:
- Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
- Garnish and Serve:
- Let the dish rest for 5 minutes before serving. Garnish with fresh basil if desired.
Leave a Reply