Description
This Best-Ever Eggplant Parmesan recipe delivers a deliciously crispy and cheesy Italian classic that’s perfect for a hearty vegetarian main dish. Layers of breaded and fried eggplant slices, rich marinara sauce, and melted mozzarella cheese create a comforting casserole that everyone will love, whether served for family dinners or special occasions.
Ingredients
Scale
Eggplant Preparation
- 2 large eggplants, sliced into 1/2-inch rounds
- 1 tablespoon salt (for sweating the eggplant)
Breading Mixture
- 2 cups Italian-style breadcrumbs
- 1/2 cup grated Parmesan cheese (plus more for topping)
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
Breading Station
- 3 large eggs, beaten
- 2 cups all-purpose flour
Assembly and Cooking
- 3 cups marinara sauce
- 3 cups shredded mozzarella cheese
- 1/2 cup fresh basil leaves, torn (optional)
- Olive oil or vegetable oil for frying
Instructions
- Sweat the Eggplant: Place eggplant slices on a large baking sheet and sprinkle both sides generously with salt. Let sit for 30 minutes to draw out moisture. Rinse the slices thoroughly to remove excess salt, then pat dry completely with paper towels to ensure they fry crisply.
- Prepare Breading Station: Set up three bowls: one with all-purpose flour, a second with beaten eggs, and a third combining Italian breadcrumbs, grated Parmesan cheese, garlic powder, dried oregano, and black pepper. This will ensure an even and flavorful breading.
- Bread the Eggplant: Dredge each eggplant slice first in flour, shaking off excess, then dip into the beaten eggs, and finally coat thoroughly with the breadcrumb mixture. This triple layer helps achieve a golden and crispy crust after frying.
- Fry the Eggplant: Heat about 1/2 inch of olive or vegetable oil in a large skillet over medium heat. Fry eggplant slices in batches for 2 to 3 minutes per side, until they become golden brown and crispy. Remove and drain on paper towels to absorb excess oil.
- Preheat Oven and Assemble: Preheat your oven to 375°F (190°C). Spread 1/2 cup of marinara sauce evenly on the bottom of a 9×13-inch baking dish. Layer fried eggplant slices over the sauce, then spoon more marinara sauce on top, followed by a layer of shredded mozzarella cheese and a sprinkle of Parmesan. Repeat these layers until all ingredients are used, finishing with sauce and cheese on top.
- Bake the Casserole: Bake the assembled dish uncovered for 25 to 30 minutes, or until the cheese is melted, bubbly, and golden brown. This ensures all flavors meld beautifully and the cheese topping is perfectly caramelized.
- Rest and Serve: Let the baked eggplant parmesan cool for 5 to 10 minutes before serving, allowing it to set for easier slicing. Garnish with fresh torn basil leaves if desired, adding a fragrant and fresh finish.
Notes
- For a lighter version, bake the breaded eggplant slices at 425°F for 20 minutes, flipping halfway through, instead of frying.
- Use homemade or high-quality jarred marinara sauce for the best flavor impact.
- Ensure eggplant slices are thoroughly dried after salting to avoid sogginess during cooking.
- Fresh basil is optional but adds a wonderful fresh herbaceous flavor and visual appeal.
- Prep Time: 40 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Frying and Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 portion
- Calories: 460
- Sugar: 7g
- Sodium: 790mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 85mg
