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Eggplant Parmesan

Eggplant Parmesan is a comforting baked dish featuring crispy fried eggplant slices layered with tangy marinara sauce and gooey mozzarella cheese. The dish combines frying, layering, and baking to create a golden, bubbling masterpiece with a crispy exterior and tender interior. Its nostalgic flavors and textures make it a hearty, satisfying meal perfect for family dinners or lazy weekends.
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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 4
Course: Main Course
Cuisine: Italian-American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium eggplants sliced into 1/2-inch thick rounds
  • 1 cup all-purpose flour for dredging
  • 3 large eggs beaten
  • 2 cups breadcrumb crumbs seasoned or plain
  • 1 cup marinara sauce bright and tangy
  • 2 cups mozzarella cheese sliced
  • 1/4 cup olive oil for frying
  • fresh basil optional, for garnish
  • to taste salt and pepper for seasoning

Equipment

  • Large skillet
  • Baking dish
  • Cooling rack or paper towels
  • Mixing bowls
  • Sharp knife and cutting board

Method
 

  1. Preheat your oven to 200°C (390°F) and set up all your ingredients for breading.
  2. Slice the eggplants into 1/2-inch thick rounds and sprinkle generously with salt on both sides. Let them sit for 20 minutes to draw out bitterness, then pat dry with a clean towel.
  3. Set up your breading station: place flour in one shallow dish, beaten eggs in another, and seasoned breadcrumbs in a third.
  4. Dip each eggplant slice into the flour, then the eggs, and finally coat thoroughly with the breadcrumbs, pressing lightly to adhere.
  5. Heat olive oil in a large skillet over medium heat until it shimmers and you hear a gentle sizzle.
  6. Fry breaded eggplant slices in batches for about 3 minutes per side, until golden brown and crispy, then transfer to a cooling rack or paper towels to drain excess oil.
  7. Spread a thin layer of marinara sauce in the bottom of your baking dish to prevent sticking.
  8. Layer the fried eggplant slices over the sauce, then spoon more sauce on top, followed by slices of mozzarella cheese.
  9. Repeat the layering process until all ingredients are used, finishing with a generous layer of sauce and cheese on top.
  10. Bake uncovered for 25-30 minutes until bubbling around the edges and the cheese is golden and slightly browned.
  11. Remove from the oven and let rest for 10 minutes to allow the flavors to meld and the dish to set.
  12. Garnish with fresh basil if desired, then slice and serve hot for a crispy, cheesy, and satisfying meal.

Notes

Ensure eggplant slices are properly salted and dried to avoid sogginess. Fry at medium heat to prevent burning breadcrumbs. Cover loosely if cheese browns too quickly during baking.