Eggplant Parmesan Recipe

Introduction

Eggplant Parmesan is a comforting Italian classic featuring tender, breaded eggplant slices baked in rich marinara sauce and melted cheese. This dish is perfect for a cozy dinner that’s both satisfying and flavorful.

Ingredients

• 1 large eggplant (sliced into 1/2″ thick slices)
• 2 tablespoons kosher salt (DO NOT USE TABLE SALT)
• 1 1/2 cup Italian seasoned breadcrumbs
• 2 eggs
• 1/2 cup milk
• 4 tablespoons vegetable oil (for lightly pan-frying)
• 3 cups marinara sauce (homemade or store-bought)
• 2 cups whole milk mozzarella (shredded)
• 1 cup parmesan cheese (shredded)
• Handful of fresh basil leaves (chopped, for garnish – optional)

Instructions

1. Step 1: Salt the top side of your eggplant slices and place them on a wire rack set over a baking sheet. Let them drain for 45 minutes to 1 hour to pull out excess moisture.
2. Step 2: Brush off the excess salt from the eggplant slices with a damp paper towel to avoid overly salty pieces.
3. Step 3: In two shallow plates, place breadcrumbs in one and whisk together eggs and milk in the other. Dip each eggplant slice into the egg mixture, then coat thoroughly with breadcrumbs, shaking off the excess. Repeat for all slices.
4. Step 4: Preheat your oven to 375 °F (191 °C).
5. Step 5: Heat 1 tablespoon of vegetable oil in a skillet over medium-high heat. Fry two eggplant slices at a time until golden brown on both sides. Drain on paper towels and repeat until all slices are cooked.
6. Step 6: Spread 1 cup of marinara sauce on the bottom of a large casserole dish. Layer eggplant slices (about three per layer), dollop 1/4 cup marinara sauce over the slices, then sprinkle generously with mozzarella and parmesan cheese. Repeat layers until all eggplant is used, topping with extra cheese.
7. Step 7: Bake for 20-25 minutes until the cheese is bubbly and golden. Optionally, broil for 5 minutes for a browned top—watch carefully to avoid burning.
8. Step 8: Serve hot, garnished with chopped fresh basil if desired.

Tips & Variations

• Using kosher salt to draw out moisture helps prevent soggy eggplant; avoid table salt as it is too fine.
• Try substituting mozzarella with provolone or fontina for different flavor profiles.
• For a lighter version, skip frying and bake the breaded eggplant slices before assembling.
• If you don’t have fresh basil, a sprinkle of dried Italian herbs works well too.

Storage

Store leftover Eggplant Parmesan in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350 °F until warmed through to maintain crispy edges. Avoid microwaving to keep the breading from becoming soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare Eggplant Parmesan ahead of time?

Yes, you can assemble the dish up to a day ahead and refrigerate it unbaked. Bake before serving as directed to ensure freshness and texture.

What can I use instead of eggplant?

Zucchini or portobello mushrooms make good substitutes if you prefer a different vegetable, prepared in the same breaded and baked style.

Eggplant Parmesan Recipe

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★★★★★

4.5 from 51 reviews

• Author: Charlotte
• Total Time: 1 hour 50 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

Classic Eggplant Parmesan featuring breaded and lightly pan-fried eggplant slices layered with marinara sauce and melted mozzarella and parmesan cheeses, baked until bubbly and golden brown. This comforting Italian dish is perfect for a hearty vegetarian meal.

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Ingredients

Scale 1x2x3x

Eggplant Preparation

• 1 large eggplant (sliced into 1/2″ thick slices)
• 2 tablespoons kosher salt (DO NOT USE TABLE SALT)

Breading and Coating

• 1 1/2 cups Italian seasoned breadcrumbs
• 2 eggs
• 1/2 cup milk
• 4 tablespoons vegetable oil (for lightly pan-frying)

Assembly

• 3 cups marinara sauce (homemade or store-bought)
• 2 cups whole milk mozzarella (shredded)
• 1 cup parmesan cheese (shredded)
• Handful of fresh basil leaves (chopped, for garnish, optional)

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Instructions

1. Salt the Eggplant: Salt the top side of your eggplant slices and place them on a wire rack on a baking sheet. Let the liquid pull out for 45 minutes to 1 hour to reduce bitterness and excess moisture.
2. Remove Excess Salt: Brush off the excess salt from the eggplant slices using a damp paper towel to prevent the dish from being too salty.
3. Bread the Eggplant: In two shallow plates, place Italian seasoned breadcrumbs in one, and whisk together eggs and milk in the other. Dip both sides of each eggplant slice first into the egg and milk mixture, then coat with breadcrumbs, shaking off any excess. Place coated slices on a plate or baking sheet and repeat until all slices are coated.
4. Preheat Oven: Preheat the oven to 375°F (191°C) to prepare for baking the assembled dish.
5. Pan-Fry the Eggplant: Heat a skillet over medium-high heat and add 1 tablespoon of vegetable oil. Once hot, add two eggplant slices at a time and cook on both sides until golden brown. Remove and set on a plate lined with paper towels to drain excess oil. Repeat for all slices.
6. Assemble the Casserole: Spread 1 cup of marinara sauce at the bottom of a large casserole dish. Arrange a layer of eggplant slices (about 3 per layer), then dollop 1/4 cup of marinara sauce on top of them. Sprinkle generously with mozzarella and parmesan cheese. Repeat layering eggplant, sauce, and cheeses until all slices are used, topping the final layer with extra cheese.
7. Bake: Bake the casserole for 20-25 minutes until the cheese is bubbly and slightly golden. Optionally, broil for 5 minutes to brown the cheese further, watching carefully to prevent burning.
8. Garnish and Serve: Serve the hot Eggplant Parmesan topped with chopped fresh basil leaves for added flavor and color, if desired.

Notes

• Salting the eggplant helps to remove bitterness and excess water, resulting in a better texture.
• Use kosher salt as it helps draw out moisture effectively without being overly salty.
• Pan-frying the eggplant slices until golden browns them nicely before baking and improves flavor.
• Use fresh mozzarella or whole milk mozzarella for best melting results and creamy texture.
• Broiling at the end is optional but gives a beautiful browned cheese topping.
• Allow the dish to cool slightly before serving for easier slicing and serving.

• Prep Time: 1 hour 20 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Stovetop and Baking
• Cuisine: Italian

Keywords: Eggplant Parmesan, vegetarian Italian recipe, baked eggplant, pan-fried eggplant, marinara, mozzarella, parmesan