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Eggplant Parmesan

A classic Italian dish featuring layers of breaded and fried eggplant slices, rich tomato sauce, and melted cheese. This hearty vegetarian main course is baked until bubbly and golden for a satisfying dinner that even meat-lovers will enjoy.

75 minMediumServes 6420 cal/serving

ItalianDinnerOvenVegetarianPork-FreeAlcohol-FreeCorn-Free

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Ingredients

  • 2 eggplants, medium-sized, sliced into 1/4-inch rounds
  • 2 tbsp salt, for drawing out moisture from eggplant, plus more for seasoning
  • 2 eggs, beaten
  • 1 cup all-purpose flour
  • 2 cups Italian breadcrumbs
  • 1 cup Parmesan cheese, grated, divided
  • 1/2 cup olive oil, for frying
  • 3 cups marinara sauce, homemade or store-bought
  • 2 cups mozzarella cheese, shredded
  • 1/2 cup fresh basil leaves, torn or chopped
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1/2 tsp black pepper, freshly ground

Instructions

  1. 1

    Slice the 2 eggplants into 1/4-inch rounds. Lay them on paper towels and sprinkle both sides with 2 tbsp for drawing out moisture from eggplant, plus more for seasoning salt. Let them sit for 30 minutes to draw out the moisture, then pat dry with paper towels.

  2. 2

    Preheat the oven to 375°F (190°C). Prepare a baking dish by lightly greasing it or spraying with cooking spray.

  3. 3

    Set up a breading station: Place 1 cup all-purpose flour in one shallow dish, 2 beaten eggs in a second dish, and mix 2 cups Italian breadcrumbs with 1/2 cup of Parmesan cheese, 1 tsp garlic powder, 1 tsp dried oregano, and 1/2 tsp freshly ground black pepper in a third dish.

  4. 4

    Dredge each eggplant slice in flour, shaking off excess, then dip in egg, and finally coat with the breadcrumb mixture, pressing gently to adhere.

  5. 5

    Heat 1/2 cup for frying olive oil in a large skillet over medium heat. Working in batches, fry the eggplant slices until golden brown, about 2-3 minutes per side. Transfer to paper towels to drain excess oil.

  6. 6

    Spread a thin layer of 3 cups homemade or store-bought marinara sauce on the bottom of the prepared baking dish. Arrange a layer of fried eggplant slices over the sauce, slightly overlapping if necessary.

  7. 7

    Top with a layer of marinara sauce, followed by a sprinkle of 2 cups shredded mozzarella cheese and some 1/2 cup torn or chopped fresh basil leaves.

  8. 8

    Repeat the layers until all eggplant slices are used, finishing with sauce and a generous layer of mozzarella and remaining 1 cup grated, divided Parmesan cheese on top.

  9. 9

    Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 15-20 minutes until the cheese is bubbly and golden brown.

  10. 10

    Let stand for 10 minutes before serving to allow the layers to set.

  11. 11

    Garnish with additional fresh basil before serving.

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Questions

What temperature do I cook Eggplant Parmesan at?

For Eggplant Parmesan, the oven is set to 375 F (about 190 C) in step 2. The longest stretch at that heat is 25 minutes, in step 9.

How do I know when Eggplant Parmesan is done?

Go by the cues in the method rather than the clock. Step 5: cook until golden brown. Step 9: cook until the cheese is bubbly and golden brown.

Why pat it dry first in Eggplant Parmesan?

Step 1 reads: "Let them sit for 30 minutes to draw out the moisture, then pat dry with paper towels." Surface water has to boil off before anything can brown. Drying at step 1 means the food sears in the first minute instead of steaming.

What can I use instead of Parmesan in Eggplant Parmesan?

The entry for Eggplant Parmesan calls for 1 cup Parmesan cheese, grated, divided. In its place: Pecorino Romano or Grana Padano, measure for measure. For dairy-free, use nutritional yeast at half the volume.

Does Eggplant Parmesan contain eggs?

Yes: 2 eggs, beaten. The full allergen list for this entry is gluten, dairy and eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

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