Eggplant Parmesan Recipe
This Eggplant Parmesan is a classic Italian dish that’s rich, flavorful, and perfect for a comforting meal. Crispy breaded eggplant slices, layered with marinara sauce and melted mozzarella, make for a hearty, vegetarian dish that everyone will love.
Golden, crispy eggplant slices layered with tangy marinara sauce, savory Parmesan, and gooey mozzarella cheese. The perfect combination of textures and flavors in every bite.
This dish is a perfect comfort food alternative to traditional meat-based Parmesan. The crispy, tender eggplant pairs beautifully with the rich sauce and cheese, making it a satisfying and wholesome meal. Plus, it’s easy to make and can be enjoyed as a main course or a side.
Tools You’ll Need
- Two shallow bowls (for breading)
- Baking sheet
- Large skillet or frying pan
- Knife and cutting board
- 9×13 inch baking dish
- Spoon or spatula
Ingredients
- 2 medium eggplants, sliced into 1/4 inch rounds
- 1 cup breadcrumbs (preferably panko)
- 1/2 cup grated Parmesan cheese
- 2 teaspoons dried Italian herbs (or basil and oregano)
- 2 large eggs
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1/4 cup fresh basil or parsley (optional, for garnish)
- Olive oil (for frying)
- Salt and pepper to taste
Instructions
1. Prepare the Eggplant:
Preheat your oven to 375°F (190°C). Slice the eggplants into 1/4-inch thick rounds. Lay the slices on paper towels and sprinkle with salt. Let them sit for 15-20 minutes to draw out excess moisture. Afterward, blot them dry with more paper towels.
2. Bread the Eggplant:
In one shallow bowl, whisk the eggs. In another bowl, mix the breadcrumbs, Parmesan cheese, and Italian herbs. Dip each eggplant slice into the egg mixture, then coat it in the breadcrumb mixture, pressing lightly to ensure it sticks.
3. Fry the Eggplant:
In a large skillet, heat about 1/4 inch of olive oil over medium heat. Fry the eggplant slices in batches, cooking for 2-3 minutes on each side or until golden brown and crispy. Transfer the fried slices to a paper towel-lined plate to drain excess oil.
4. Assemble the Eggplant Parmesan:
In a 9×13-inch baking dish, spread a thin layer of marinara sauce. Place a layer of eggplant slices over the sauce, followed by a spoonful of marinara sauce and a sprinkle of mozzarella cheese. Repeat the layers, ending with a generous amount of mozzarella cheese on top.
5. Bake the Dish:
Bake the assembled Eggplant Parmesan in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden.
6. Garnish and Serve:
Remove from the oven and let it cool slightly. Garnish with fresh basil or parsley before serving.
Latest Recipes
- Buffalo Shrimp Pasta
- Oatmeal Cream Pie Cookies
- Chocolate Pecan Cookies
- Potatoes, Bacon, and Green Beans Casserole
- Spicy Beef and White Rice
Eggplant Parmesan Recipe
Equipment
- Two shallow bowls (for breading)
- Baking sheet
- Large skillet or frying pan
- Knife and cutting board
- 9×13 inch baking dish
- Spoon or spatula
Ingredients
- 2 medium eggplants sliced into 1/4 inch rounds
- 1 cup breadcrumbs preferably panko
- 1/2 cup grated Parmesan cheese
- 2 teaspoons dried Italian herbs or basil and oregano
- 2 large eggs
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1/4 cup fresh basil or parsley optional, for garnish
- Olive oil for frying
- Salt and pepper to taste
Instructions
- Prepare the Eggplant:
- Preheat your oven to 375°F (190°C). Slice the eggplants into 1/4-inch thick rounds. Lay the slices on paper towels and sprinkle with salt. Let them sit for 15-20 minutes to draw out excess moisture. Afterward, blot them dry with more paper towels.
- Bread the Eggplant:
- In one shallow bowl, whisk the eggs. In another bowl, mix the breadcrumbs, Parmesan cheese, and Italian herbs. Dip each eggplant slice into the egg mixture, then coat it in the breadcrumb mixture, pressing lightly to ensure it sticks.
- Fry the Eggplant:
- In a large skillet, heat about 1/4 inch of olive oil over medium heat. Fry the eggplant slices in batches, cooking for 2-3 minutes on each side or until golden brown and crispy. Transfer the fried slices to a paper towel-lined plate to drain excess oil.
- Assemble the Eggplant Parmesan:
- In a 9×13-inch baking dish, spread a thin layer of marinara sauce. Place a layer of eggplant slices over the sauce, followed by a spoonful of marinara sauce and a sprinkle of mozzarella cheese. Repeat the layers, ending with a generous amount of mozzarella cheese on top.
- Bake the Dish:
- Bake the assembled Eggplant Parmesan in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden.
- Garnish and Serve:
- Remove from the oven and let it cool slightly. Garnish with fresh basil or parsley before serving.
Tips for Cooking
- For extra crispiness, you can bake the breaded eggplant slices on a baking sheet at 400°F for 15-20 minutes, flipping halfway through.
- If you want to make this dish lighter, skip the frying step and bake the breaded eggplant directly.
- Add a pinch of red pepper flakes to the marinara sauce for a bit of heat.
- Serve with a side of spaghetti or a fresh salad for a complete meal.
Why You Should Try This Recipe
This Eggplant Parmesan is a comforting, hearty dish that’s perfect for any occasion. With crispy, breaded eggplant, rich marinara sauce, and melty mozzarella cheese, it’s a satisfying vegetarian meal that everyone will enjoy.
For a delicious and satisfying meal, this Eggplant Parmesan is the way to go. Whether you’re a vegetarian or just craving some comfort food, this dish is sure to become a favorite. Try it tonight and enjoy a homemade classic!
