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Eggplant Parmesan Recipe

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4.6 from 44 reviews

A classic Eggplant Parmesan recipe featuring breaded and fried eggplant slices layered with marinara sauce and cheeses, then baked to bubbly perfection and garnished with fresh basil.

Ingredients

Eggplant and Breading

  • 1 large eggplant, sliced into 1/4-inch rounds
  • Salt, for sweating the eggplant
  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup breadcrumbs (Italian seasoned preferred)

Sauce and Cheese

  • 1 cup marinara sauce
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese

Other

  • Olive oil, for frying
  • Fresh basil leaves, for garnish

Instructions

  1. Prepare the Eggplant: Sprinkle salt on both sides of the eggplant slices and let them sit for about 30 minutes to draw out moisture. Rinse and pat dry thoroughly with paper towels to remove excess water and salt.
  2. Bread the Eggplant: Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs. Dip each eggplant slice first into the flour, coating evenly, then into the beaten eggs, and finally coat each slice with breadcrumbs to ensure a crunchy crust after frying.
  3. Fry the Eggplant: In a large skillet, heat enough olive oil over medium heat to cover the bottom. Fry the breaded eggplant slices in batches until golden brown on both sides, about 3-4 minutes per side. Remove the fried slices and drain on paper towels to remove excess oil.
  4. Assemble the Dish: Preheat the oven to 375°F (190°C). In a baking dish, spread a thin layer of marinara sauce on the bottom. Arrange a layer of fried eggplant slices over the sauce, then sprinkle with shredded mozzarella and grated Parmesan cheese. Repeat the layers until all ingredients are used, finishing with cheese on top.
  5. Bake: Place the baking dish in the preheated oven and bake for 30 minutes, or until the cheese is melted, bubbly, and golden brown. Remove from the oven and garnish with fresh basil leaves before serving.

Notes

  • Sweating the eggplant with salt helps reduce bitterness and excess moisture, ensuring a better texture when cooked.
  • Using Italian seasoned breadcrumbs enhances the flavor, but plain breadcrumbs with added Italian herbs can be substituted.
  • Ensure the oil is hot enough before frying to get a crispy crust without absorbing too much oil.
  • For a lighter version, eggplant slices can be baked instead of fried, though this changes the texture.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven to retain crispiness.

Find it online: https://lovelycooks.com/eggplant-parmesan-recipe/