Description
Eggplant Parmesan is a comforting and classic Italian dish featuring crispy, golden-brown breaded eggplant slices, marinara sauce, gooey mozzarella, and a sprinkle of Parmesan cheese. The extra step of salting the eggplant ensures the perfect crispy texture, making this dish a crowd-pleaser every time. Whether for a family dinner or special occasion, this dish is bound to leave everyone asking for seconds!
Ingredients
For the Eggplant:
1 large eggplant, sliced into 1/2” thick slices
2 tablespoons kosher salt (DO NOT use table salt)
For the Breading:
1 ½ cups (180 g) Italian seasoned breadcrumbs
2 eggs
½ cup (118 ml) milk
4 tablespoons vegetable oil (for pan-frying)
For the Sauce and Cheese:
3 cups (735 g) marinara sauce (homemade or store-bought)
2 cups (224 g) whole milk mozzarella, shredded
1 cup (100 g) Parmesan cheese, shredded
For Garnish:
Handful of fresh basil leaves, chopped (optional)
Instructions
-
Prepare the Eggplant:
Slice the eggplant into 1/2-inch thick slices. Sprinkle the top side of the slices with kosher salt. Arrange on a wire rack over a baking sheet and let rest for 45 minutes to 1 hour to draw out moisture. -
Drain and Dry the Eggplant:
Wipe off the excess salt with a damp paper towel. -
Bread the Eggplant:
In one shallow plate, place breadcrumbs. In another, whisk eggs and milk together. Dip each eggplant slice into the egg mixture, then coat with breadcrumbs, shaking off excess. Place on a plate or baking sheet. -
Pan-Fry the Eggplant:
Heat a skillet over medium-high heat and add 1 tablespoon of vegetable oil. Fry the eggplant slices in batches, cooking until both sides are golden brown. Place fried slices on paper towels to drain excess oil. -
Assemble the Dish:
Preheat the oven to 375°F (191°C). Spread 1 cup of marinara sauce on the bottom of a large baking dish. Layer the fried eggplant slices, spoon more marinara sauce over them, and sprinkle with mozzarella and Parmesan. Repeat layers, finishing with a generous topping of cheese. -
Bake the Eggplant Parmesan:
Bake for 20-25 minutes until the cheese is bubbly and golden. For a crispier top, switch the oven to broil for the last 5 minutes—watch carefully to avoid burning. -
Serve:
Let cool slightly, garnish with fresh basil, and serve hot!
Notes
- Salting the Eggplant: This step helps remove excess moisture, ensuring the breading stays crispy. Don’t skip it!
- Breading Variations: Use panko breadcrumbs for extra crunch or add Parmesan to the breadcrumbs for more flavor.
- Make-Ahead Option: Prepare the breaded and fried eggplant ahead of time and store in the fridge. Assemble the dish and bake when ready.
- Freezing: Freeze the assembled dish (unbaked) for up to 3 months. Bake from frozen at 375°F for about 45-50 minutes.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Main Course, Vegetarian
- Method: Pan-frying, Baking
- Cuisine: Italian
