Description
This Best-Ever Eggplant Parmesan recipe features crispy fried eggplant slices layered with rich marinara sauce, mozzarella, and Parmesan cheese, baked to bubbly perfection. Perfectly seasoned and topped with fresh basil, it’s a comforting Italian classic that’s sure to please everyone at the table.
Ingredients
Scale
Eggplant Preparation
- 2 large eggplants, sliced into 1/2-inch rounds
- 1 tablespoon salt (for sweating eggplant)
Breading Mixture
- 2 cups Italian-style breadcrumbs
- 1/2 cup grated Parmesan cheese (half of 1 cup total)
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
Breading and Frying
- 1 cup all-purpose flour
- 3 large eggs, beaten
- Olive oil, for frying
Assembly
- 1 cup grated Parmesan cheese (remaining half)
- 2 cups shredded mozzarella cheese
- 3 cups marinara sauce (store-bought or homemade)
- 1/4 cup fresh basil leaves, chopped (optional)
Instructions
- Sweat the Eggplant: Sprinkle the eggplant slices evenly with salt and arrange them on a paper towel–lined tray. Let them sit for 30 minutes to draw out excess moisture, then gently pat them dry with additional paper towels to prevent sogginess during frying.
- Preheat the Oven: Set your oven to 375°F (190°C) to prepare for baking the layered dish after frying the eggplant.
- Prepare Breading Stations: Arrange three separate bowls: one with all-purpose flour, the second with beaten eggs, and the third with a mixture of Italian-style breadcrumbs, half the Parmesan cheese, oregano, and garlic powder. This setup will streamline the breading process.
- Bread the Eggplant Slices: Take each eggplant slice, dredge it first in the flour ensuring an even coat, then dip into the beaten eggs, and finally press into the breadcrumb mixture firmly to cover completely. This triple coating provides a crispy, flavorful crust.
- Fry the Eggplant: Heat olive oil in a large skillet over medium heat. Fry the breaded eggplant slices in batches for about 2 to 3 minutes per side or until they turn a beautiful golden brown. Remove and drain on paper towels to absorb excess oil.
- Assemble the Dish: In a 9×13-inch baking dish, spread a thin layer of marinara sauce on the bottom. Begin layering with fried eggplant slices, more sauce, shredded mozzarella, and the remaining grated Parmesan cheese. Repeat the layering until all ingredients are used, ensuring the top layer is cheese to form a deliciously golden crust.
- Bake: Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Then remove the foil and bake for an additional 15 minutes or until the cheese is bubbly and has a golden brown color.
- Garnish and Serve: Once baked, sprinkle with fresh chopped basil leaves if desired. Let the dish rest for 10 minutes before serving to allow the layers to set and flavors to meld perfectly.
Notes
- Salting the eggplant helps remove bitterness and excess moisture, resulting in a less soggy finished dish.
- Use a good quality marinara sauce, either store-bought or homemade, to enhance flavor.
- For a lighter version, you can bake the eggplant slices instead of frying, though frying gives a crispier texture.
- Letting the dish rest after baking allows it to firm up, making it easier to cut and serve.
- Fresh basil adds a fragrant, fresh note but is optional based on preference.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian
