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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- Preheat Oven: Preheat the oven to 375°F (191°C) to prepare for baking the assembled dish.
- 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.
- 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.
- 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.
- 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
