Eggplant Parmesan
A classic Italian-American dish made with layers of eggplant, marinara sauce, and cheese, baked to perfection.
Ingredients
Main Ingredients
- 2 large large eggplants Choose firm, shiny eggplants.
- 3 cups marinara sauce Can be homemade or store-bought.
- 1 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup fresh basil leaves
- 1 cup all-purpose flour
- 3 large eggs, beaten
- 2 cups breadcrumbs Season with salt and pepper.
- to taste salt and pepper
- as needed olive oil for frying
Instructions
Preparation
- Slice the eggplants into 1/4-inch thick rounds and sprinkle with salt. Let sit for about 30 minutes to draw out moisture and bitterness.
- Rinse the salted eggplant slices and pat them dry with paper towels.
Breading
- Set up three bowls: one with flour, one with beaten eggs, and one with seasoned breadcrumbs. Dredge each eggplant slice in flour, dip it in egg, then coat with breadcrumbs.
Frying
- In a large skillet, heat olive oil over medium heat. Fry the eggplant slices in batches until golden brown on both sides. Place them on paper towels to drain excess oil.
Layering
- In a baking dish, layer the ingredients starting with a thin layer of marinara sauce, followed by a layer of fried eggplant, seasoned Parmesan, and mozzarella. Repeat the layers until all ingredients are used, finishing with marinara and cheeses on top.
Baking
- Preheat your oven to 375°F (190°C) and bake the assembled dish for about 30-40 minutes or until the cheese is melted and bubbly. For a browned top, switch to broil for the last few minutes.
Serving
- Remove from the oven and let sit for about 10 minutes. Garnish with fresh basil before serving.
Notes
You can assemble the dish a day in advance and refrigerate it. Reheat in the oven at 350°F until warmed through. Avoid the microwave if possible to preserve texture.