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.
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
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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.
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2
Preheat the oven to 375°F (190°C). Prepare a baking dish by lightly greasing it or spraying with cooking spray.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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10
Let stand for 10 minutes before serving to allow the layers to set.
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11
Garnish with additional fresh basil before serving.