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Eggplant Parmesan

Eggplant Parmesan is a layered dish featuring breaded and crispy slices of eggplant baked with marinara sauce and melted cheese. The final presentation showcases golden-brown eggplant slices topped with bubbling cheese and fresh herbs, resulting in a hearty and visually appealing entrée.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium eggplants sliced into 1/4 inch rounds
  • 1 cup all-purpose flour for dredging
  • 3 large eggs beaten
  • 1.5 cups bread crumbs preferably Italian seasoned
  • 2 cups marinara sauce divided, for layering and topping
  • 1 cup shredded mozzarella cheese for topping
  • 1/4 cup grated Parmesan cheese optional, for extra flavor
  • 2 tablespoons olive oil for frying
  • to taste salt and pepper for seasoning
  • fresh basil optional herbs for garnish

Equipment

  • Baking sheet
  • Mixing bowls
  • Frying pan
  • Cooking tongs
  • Dish for layering

Method
 

  1. Lay the sliced eggplant on paper towels and sprinkle with salt. Let sit for 15 minutes to draw out excess moisture, then rinse and pat dry.
  2. Set up a dredging station with bowls of flour, beaten eggs, and bread crumbs. Dip each eggplant slice first into flour, then coat evenly with egg, and finally press into bread crumbs to coat thoroughly.
  3. Heat olive oil in a large frying pan over medium heat. Fry the breaded eggplant slices in batches until golden brown and crispy, about 2-3 minutes per side. Drain on paper towels.
  4. Preheat your oven to 375°F (190°C). Spread a thin layer of marinara sauce at the bottom of a baking dish.
  5. Layer fried eggplant slices over the sauce, then spoon more sauce on top, followed by a sprinkle of shredded mozzarella and Parmesan cheese.
  6. Repeat the layering process—eggplant, sauce, cheese—until all ingredients are used, finishing with a generous layer of cheese on top.
  7. Bake in the preheated oven for 25-30 minutes, until the cheese is melted, bubbly, and golden brown around the edges.
  8. Remove from oven and let rest for 5 minutes. Garnish with fresh basil if desired, then serve hot, sliced into squares or portions.

Notes

For extra crispiness, double bread the eggplant slices. Using fresh basil enhances flavor, but dried herbs can be added to the sauce for a different twist.