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Eggplant Parmesan Recipe

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4 from 6 reviews

This classic Eggplant Parmesan recipe features tender, breaded eggplant slices pan-fried to golden perfection, layered with rich marinara sauce and a blend of mozzarella and parmesan cheeses, then baked until bubbly and golden. Garnished with fresh basil, this comforting Italian dish makes a delicious vegetarian main course that's perfect for dinner gatherings or a cozy family meal.

Ingredients

Eggplant Preparation

  • 1 large eggplant (sliced into 1/2" thick slices)
  • 2 tablespoons kosher salt (DO NOT USE TABLE SALT)

Breading

  • 1 1/2 cups Italian seasoned breadcrumbs
  • 2 eggs
  • 1/2 cup milk

Cooking and Assembly

  • 4 tablespoons vegetable oil (for lightly pan-frying)
  • 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

  1. Salt the Eggplant: Sprinkle the sliced eggplant evenly with kosher salt on the top side and arrange them on a wire rack over a baking sheet. Allow the eggplant slices to sit for 45 minutes to 1 hour to draw out excess moisture and reduce bitterness.
  2. Rinse and Pat Dry: After draining, gently brush off the excess salt using a damp paper towel, being careful not to leave the eggplant too salty.
  3. Prepare Breading Stations: In one shallow plate, place the Italian seasoned breadcrumbs. In another shallow plate, whisk together the eggs and milk thoroughly.
  4. Bread the Eggplant: Dip each eggplant slice first into the egg and milk mixture, making sure both sides are coated, then dredge in the breadcrumbs, pressing lightly to adhere and shaking off the excess. Place the breaded slices on a plate or large baking sheet. Repeat for all slices.
  5. Preheat the Oven: Set your oven to 375°F (191°C) to preheat while you cook the eggplant on the stovetop.
  6. Pan-Fry the Eggplant: Heat 1 tablespoon of vegetable oil in a skillet over medium-high heat. When hot, cook two eggplant slices at a time, frying both sides until golden brown. Remove and set on a plate lined with paper towels to absorb any excess oil. Continue until all slices are fried, adding more oil as needed.
  7. Assemble the Casserole: Spread 1 cup of marinara sauce on the bottom of a large casserole dish. Arrange a layer of fried eggplant slices (about 3 per layer), then dollop approximately 1/4 cup marinara sauce over them—not too much to avoid sogginess. Sprinkle generously with mozzarella and parmesan cheese. Repeat layering with remaining eggplant, sauce, and cheeses, finishing with a final layer of cheese on top.
  8. Bake the Dish: Place the casserole in the preheated oven and bake for 20-25 minutes until the cheese is bubbly and starting to brown. Optionally, broil for an additional 5 minutes to achieve a golden, slightly crisp cheese topping; watch carefully to prevent burning.
  9. Serve and Garnish: Remove from oven and serve hot, garnished with chopped fresh basil leaves if desired to add a fresh, aromatic finish.

Notes

  • Do not use table salt for salting the eggplant as it can overly dry out the slices; kosher salt is preferred for better texture control.
  • Allowing the eggplant to drain salt water removes bitterness and prevents soggy layers in the casserole.
  • Use a wire rack for draining eggplant slices to ensure even air circulation and prevent them from sitting in liquid.
  • When frying, maintain medium-high heat so the eggplant crisps without absorbing too much oil.
  • Broiling at the end is optional but adds a nice browned crust on top of the cheese.
  • Vegetarian recipe, but not vegan due to cheese and eggs.

Find it online: https://recipefeastful.com/eggplant-parmesan-recipe/