A classic and satisfying Eggplant Parmesan recipe featuring breaded and fried eggplant slices layered with marinara sauce, mozzarella, and Parmesan cheese, baked to golden perfection and garnished with fresh basil.
Total Time:1 hour 15 minutes
Yield:4 servings
Ingredients
Eggplant Preparation
1 large eggplant, sliced into 1/4-inch rounds
Salt, for sweating the eggplant
Breading Station
1 cup all-purpose flour
2 large eggs, beaten
1 cup breadcrumbs (Italian seasoned preferred)
Assembly
1 cup marinara sauce
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Fresh basil leaves, for garnish
For Frying
Olive oil, for frying
Instructions
Prepare the Eggplant: Sprinkle salt on both sides of the eggplant slices and let them sit for about 30 minutes to draw out moisture. Afterward, rinse the slices under cold water and pat them dry thoroughly with paper towels.
Bread the Eggplant: Set up a breading station with three shallow dishes containing flour, beaten eggs, and Italian seasoned breadcrumbs respectively. Dip each eggplant slice first in flour, then in the beaten eggs, and finally coat evenly with breadcrumbs.
Fry the Eggplant: Heat olive oil in a large skillet over medium heat until shimmering. Fry the breaded eggplant slices in batches, cooking each side for about 4 minutes until golden brown and crispy. Remove the slices and drain on paper towels to remove excess oil.
Assemble the Dish: Preheat your oven to 375°F (190°C). In a baking dish, spread a layer of marinara sauce, then arrange a layer of fried eggplant slices on top. Sprinkle with mozzarella and Parmesan cheese. Repeat layering with sauce, eggplant, and cheeses, finishing with a generous layer of cheese on the top.
Bake: Place the baking dish in the preheated oven and bake for 30 minutes until the cheese is melted, bubbly, and golden brown. Once baked, garnish the top with fresh basil leaves before serving.
Notes
Salting and sweating the eggplant helps reduce bitterness and prevent sogginess.
Use Italian seasoned breadcrumbs for extra flavor, or plain breadcrumbs with added Italian herbs.
Keep the oil temperature medium to avoid burning the breadcrumbs before the eggplant is cooked through.
For a lighter version, the eggplant slices can be baked instead of fried, though frying yields a crispier texture.
Allow the dish to rest for 5 minutes after baking to let flavors meld and make slicing easier.
