Eggplant Parmesan
This Eggplant Parmesan recipe is a classic Italian-inspired comfort dish made with crispy breaded eggplant, rich marinara sauce, layers of melted mozzarella, and savory Parmesan cheese baked until bubbly and golden. Perfect for family dinners, gatherings, or cozy comfort meals, this hearty vegetarian recipe is packed with flavor and irresistible cheesy goodness.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings
- Category: Dinner / Main Course
- Method: Baking or Frying
- Cuisine: Italian-Inspired
- Diet: Vegetarian
Ingredients
- 2 medium eggplants, sliced into ½-inch rounds
- 1 teaspoon salt
- 1 cup all-purpose flour
- 3 large eggs, beaten
- 2 cups Italian-style breadcrumbs
- ½ cup grated Parmesan cheese
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- Olive oil, for frying
- 3 cups marinara sauce
- 3 cups shredded mozzarella cheese
- Fresh basil, for garnish
Optional Additions
- Ricotta cheese
- Red pepper flakes
- Fresh parsley
- Cooked pasta for serving
Instructions
- Slice the eggplants into even rounds and sprinkle lightly with salt. Let them sit for 20–30 minutes to release excess moisture, then pat dry with paper towels.
- Prepare a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with Parmesan cheese, garlic powder, and black pepper.
- Dip each eggplant slice into the flour, then the egg, and finally the breadcrumb mixture until fully coated.
- Heat olive oil in a large skillet over medium heat. Fry the eggplant slices for 2–3 minutes per side until golden brown. Transfer to a paper towel-lined plate.
- Preheat the oven to 375°F (190°C). Spread a thin layer of marinara sauce in the bottom of a baking dish.
- Arrange a layer of fried eggplant slices over the sauce. Top with more marinara sauce and a layer of mozzarella cheese.
- Repeat the layers until all ingredients are used, finishing with marinara sauce, mozzarella cheese, and extra Parmesan cheese on top.
- Bake for 30–35 minutes until bubbly and golden brown.
- Garnish with fresh basil before serving.
Notes
Salting the eggplant helps remove excess moisture and reduces bitterness.Bake the breaded eggplant instead of frying for a lighter version.Panko breadcrumbs create an extra crispy texture.Low-moisture mozzarella works best to prevent a watery casserole.
Find it online: https://cookibly.com/eggplant-parmesan/
