Go Back

Eggplant Parmesan

Eggplant Parmesan features crispy breaded eggplant slices layered with rich marinara sauce and melted cheese, baked until bubbly and golden. The dish combines frying, layering, and baking to create a hearty, satisfying comfort food with a crispy exterior and gooey interior. Its inviting aroma and layered textures make it a perennial favorite for family dinners.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium eggplants sliced into 1 cm thick rounds
  • 1 cup all-purpose flour for breading station
  • 3 eggs beaten
  • 2 cups seasoned breadcrumbs plain or seasoned, Panko recommended
  • 2 cups marinara sauce rich and fragrant
  • 2 cups shredded mozzarella cheese for layering and topping
  • 2 tablespoons olive oil for frying
  • 1 teaspoon salt for salting eggplant slices
  • fresh basil or parsley herbs for garnish and freshness

Equipment

  • Large skillet
  • Baking dish
  • Wire rack or paper towels
  • Mixing bowls
  • Oven thermometer (optional)

Method
 

  1. Preheat your oven to 190°C (375°F) and set up your breading station with bowls of flour, beaten eggs, and seasoned breadcrumbs.
  2. Slice the eggplants into 1 cm thick rounds, then sprinkle generously with salt and let them rest for 20 minutes. This draws out excess moisture and bitterness.
  3. Pat the salted slices dry with paper towels to remove excess moisture, ensuring they fry up crispy.
  4. Set up your breading process by dipping each eggplant slice into flour, then into the beaten eggs, and finally coat thoroughly with breadcrumbs.
  5. Heat olive oil in a large skillet over medium heat until it shimmers and sounds crackle when a breadcrumb touches the surface.
  6. Fry the breaded eggplant slices in batches for about 3-4 minutes per side, until they are golden brown and crispy, then transfer to a wire rack or paper towels to drain excess oil.
  7. Spread a thin layer of marinara sauce in the bottom of your baking dish, then layer fried eggplant slices on top, overlapping slightly.
  8. Top each layer with more marinara sauce and sprinkle generously with shredded mozzarella cheese.
  9. Repeat layering until all ingredients are used, finishing with a layer of sauce and cheese on top.
  10. Bake uncovered in the preheated oven for 25-30 minutes, until the sauce is bubbling and the cheese is golden and melted.
  11. Remove from the oven and let rest for 10 minutes to allow the layers to set, then garnish with fresh basil or parsley before serving.

Notes

For extra crispiness, use Panko breadcrumbs and ensure oil is at the right temperature before frying. Resting the dish helps it slice neatly and enhances flavor development.