Classic Eggplant Parmesan
A comforting dish layered with tender eggplant, crisp breadcrumbs, marinara sauce, and melted cheese, perfect for family dinners or gatherings.
Ingredients
Eggplant Preparation
- 2 medium eggplants, sliced Salted and let sit to draw out moisture
Breading Station
- 1 cup breadcrumbs Can add dried Italian herbs for flavor
- 1 cup all-purpose flour
- 2 large eggs, beaten
Main Ingredients
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese Can replace some with other melting cheese
- 1 cup grated Parmesan cheese
- to taste salt and pepper
- as needed tablespoons olive oil for frying Ensure not to overcrowd the skillet while frying
- as needed fresh basil for garnish
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Slice the eggplants into 1/4-inch rounds and sprinkle with salt. Let sit for 30 minutes to draw out moisture, then pat dry before breading.
- Set up a breading station with flour, beaten eggs, and breadcrumbs. Dip each eggplant slice in flour, then egg, and finally coat with breadcrumbs.
Cooking
- In a large skillet, heat olive oil over medium heat. Fry the breaded eggplant slices until golden brown on both sides, then remove and drain on paper towels.
- In a baking dish, spread a layer of marinara sauce, then layer with fried eggplant, mozzarella, and Parmesan cheese. Repeat layers and finish with sauce and cheese on top.
- Bake for 25-30 minutes until bubbly and golden. Ensure the cheese melts completely.
- Garnish with fresh basil before serving.
Notes
Allow leftovers to cool, place in an airtight container and refrigerate. For longer storage, freeze in a freezer-safe container. Reheat in the oven for best texture.