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Eggplant Parmesan Recipe

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4.9 from 150 reviews

Classic Eggplant Parmesan is a delicious Italian-American comfort dish featuring breaded and cooked eggplant slices layered with rich marinara sauce and melted mozzarella and parmesan cheeses. This recipe offers both a fried and baked method for preparing the eggplant, culminating in a bubbly, golden-browned casserole topped with fresh herbs.

Ingredients

For the Eggplant

  • 2 medium to large eggplants
  • 1/2 cup all-purpose flour
  • 3 large eggs (or 4 smaller eggs)
  • 1/4 cup olive oil (for fried eggplant method)

For the Homemade Breadcrumbs

  • 6 bread slices (about 1 1/2 cups)
  • 1/2 cup parmesan cheese, shredded
  • 2 teaspoons Italian herb blend
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

For the Assembly and Topping

  • 1 1/2 cups marinara sauce (up to 2 1/2 cups if desired)
  • 1 lb mozzarella cheese
  • 1/3 cup parmesan cheese, shredded
  • 1-2 tablespoons fresh basil, chopped
  • 1 teaspoon fresh oregano, chopped

Instructions

  1. Prepare the Eggplant: Remove the stems from the eggplants and slice them into 1/4 to 1/2 inch thick rounds. Arrange the slices on a pan and sprinkle both sides with a pinch of coarse salt. Allow the slices to sit for 10 minutes to sweat out excess moisture. Then, pat them firmly with paper towels to dry and wipe off the excess salt.
  2. Make the Breadcrumbs: Toast the bread slices until lightly browned, then chop them in a food processor to achieve crumb consistency. In a bowl, combine the breadcrumbs with garlic powder, salt, pepper, Italian herb blend, and shredded parmesan cheese. Alternatively, use 1 1/2 cups of store-bought breadcrumbs mixed with seasonings and cheese.
  3. Bread the Eggplant: Set up three bowls for breading: one with whisked eggs, one with flour, and one with the breadcrumb mixture. Coat each eggplant slice first in flour on both sides, then dip it into the eggs, and finally press into the breadcrumbs, shaking off any excess. Wipe your hands with a paper towel between slices to keep the breading clean.
  4. Cook the Eggplant: For the fried method, heat 1-2 tablespoons of olive oil in a skillet at a time and fry the breaded eggplant slices for 2-3 minutes on each side until golden brown. Transfer the cooked slices to paper towels to absorb excess oil. Repeat until all slices are cooked, adding more oil as needed. For a lighter option, preheat the oven to 350°F (175°C), place the breaded eggplant slices on a baking sheet brushed with olive oil and bake for 25 minutes until golden brown.
  5. Assemble the Casserole: Spread a generous layer of marinara sauce on the bottom of a large casserole dish. Layer the cooked eggplant slices, followed by a layer of mozzarella cheese, a spoonful of marinara sauce, and shredded parmesan. Repeat the layers using the remaining ingredients.
  6. Bake and Garnish: Bake the assembled casserole uncovered at 400°F (200°C) for 30 minutes until the cheese on top is melted and browned. Remove from the oven and sprinkle with freshly chopped basil and oregano before serving.

Notes

  • Salting the eggplant helps remove bitterness and excess moisture, improving texture.
  • Press breadcrumbs gently onto eggplant slices to ensure they adhere well.
  • Use a light hand when frying to avoid greasy eggplant; adding oil in batches helps control frying.
  • The baked eggplant method is a healthier alternative that still provides great flavor and texture.
  • Customize the amount of marinara sauce to your preference for sauciness.
  • Fresh herbs added at the end enhance aroma and taste.

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