Description
Eggplant Parmesan is a classic Italian dish made with breaded and fried eggplant slices layered with marinara sauce, mozzarella, and Parmesan cheese, then baked until bubbly and golden.
Ingredients
- 2 large eggplants, sliced into 1/4-inch rounds
- 1 teaspoon salt
- 2 cups breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 cups all-purpose flour
- 4 large eggs, beaten
- 3 cups marinara sauce
- 3 cups shredded mozzarella cheese
- 1/2 cup olive oil (for frying)
- 1/4 cup fresh basil, chopped
- Salt and pepper to taste
Instructions
- Sprinkle eggplant slices with salt and let sit for 30 minutes to draw out moisture. Pat dry.
- Prepare three bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with Parmesan cheese.
- Dredge each eggplant slice in flour, dip in egg, then coat with breadcrumb mixture.
- Heat olive oil in a pan and fry eggplant slices until golden brown on both sides. Drain on paper towels.
- Preheat oven to 375°F (190°C).
- In a baking dish, spread a layer of marinara sauce, then a layer of eggplant, followed by mozzarella. Repeat layers, finishing with cheese on top.
- Bake for 25–30 minutes until cheese is melted and bubbly.
- Garnish with fresh basil and let rest for 10 minutes before serving.
Notes
- For a healthier version, bake the breaded eggplant instead of frying.
- Use fresh mozzarella for a richer flavor.
- Letting the dish rest helps it set and makes slicing easier.
- Can be made ahead and reheated before serving.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian