Eggplant Parmesan is a classic, comforting dish that’s easy to make and perfect for dinner. This recipe layers crispy eggplant slices with marinara sauce and gooey mozzarella cheese, then bakes everything to perfection. It’s a hearty, flavorful meal that’s sure to satisfy. Ideal for a cozy family dinner or a special occasion!
Eggplant Parmesan
Prep Time 35 minutes
Cook Time 30 minutes
Total Time 1 hour 5 minutes
Ingredients
- 2 large eggplants
- Salt for seasoning
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup breadcrumbs
- 1 cup grated Parmesan cheese
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1/4 cup chopped fresh basil optional
- Olive oil for frying
Instructions
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Prepare the Eggplant: Slice the eggplants into 1/4-inch thick rounds. Sprinkle both sides with salt and let them sit for about 30 minutes to draw out moisture. Rinse off the salt and pat the slices dry with paper towels.
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Set Up Breading Station: In one bowl, place the flour. In another bowl, beat the eggs. In a third bowl, combine the breadcrumbs and grated Parmesan cheese.
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Bread the Eggplant: Dredge each eggplant slice in flour, then dip into the beaten eggs, and finally coat with the breadcrumb mixture, pressing lightly to adhere.
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Fry the Eggplant: Heat olive oil in a large skillet over medium heat. Fry the eggplant slices in batches until golden brown and crispy, about 2-3 minutes per side. Place the fried slices on a paper towel-lined plate to drain excess oil.
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Assemble the Dish: Preheat your oven to 375°F (190°C). In a baking dish, spread a thin layer of marinara sauce. Layer half of the eggplant slices over the sauce. Spread some of the marinara sauce over the eggplant, then sprinkle with half of the mozzarella cheese. Repeat with the remaining eggplant, sauce, and mozzarella cheese.
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Bake: Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown.
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Garnish and Serve: Let the Eggplant Parmesan cool for a few minutes before garnishing with fresh basil, if desired. Serve warm and enjoy!
