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.