Classic Eggplant Parmesan
A comforting, golden-crusted Italian classic featuring tender eggplant layered with rich marinara and melted mozzarella.
Ingredients
- •2 medium eggplants, sliced into 1/2-inch rounds
- •1 cup all-purpose flour
- •3 large eggs, beaten
- •2 cups Italian-style breadcrumbs
- •1/2 cup grated Parmesan cheese
- •1/2 cup vegetable oil for frying
- •3 cups marinara sauce
- •16 ounces fresh mozzarella cheese, thinly sliced
- •1/4 cup fresh basil leaves, torn
- •1 teaspoon salt
- •1/2 teaspoon black pepper
Instructions
- 1
Place eggplant slices on paper towels, sprinkle with salt, and let sit for 15 minutes to draw out excess moisture, then pat dry.
- 2
Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs and Parmesan.
- 3
Dredge each eggplant slice in flour, dip into the egg, and coat thoroughly with the breadcrumb mixture.
- 4
Heat vegetable oil in a large skillet over medium-high heat and fry eggplant slices in batches until golden brown on both sides, about 3 minutes per side; drain on paper towels.
- 5
Preheat your oven to 375°F (190°C).
- 6
Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish.
- 7
Arrange a layer of fried eggplant, top with more sauce, a portion of the mozzarella, and a sprinkle of basil; repeat layers until ingredients are used, finishing with cheese on top.
- 8
Bake for 20 to 25 minutes until the sauce is bubbling and the cheese is melted and slightly browned.
💡 Chef tips
- Salting the eggplant is crucial to prevent a bitter taste and a soggy texture.
- For a healthier version, you can brush the breaded slices with olive oil and bake them at 400°F for 20 minutes instead of frying.
- This dish keeps well in the refrigerator for up to 3 days and actually tastes better the next day as the flavors meld.
✅ How it should turn out
The finished dish should have a deep golden-brown crust, a bubbling, gooey layer of melted cheese, and a fragrant aroma of roasted tomatoes and fresh basil.