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Eggplant Parmesan

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A classic Italian-American comfort dish made with breaded eggplant slices layered with marinara sauce, mozzarella, and Parmesan cheese, baked until bubbly and golden.

Ingredients

Scale
  • 2 large eggplants, sliced into 1/2-inch rounds
  • 1 tablespoon salt (for drawing out moisture)
  • 2 cups all-purpose flour
  • 4 large eggs, beaten
  • 2 cups breadcrumbs
  • 1 cup grated Parmesan cheese, divided
  • 4 cups marinara sauce
  • 3 cups shredded mozzarella cheese
  • 1/4 cup fresh basil leaves, chopped
  • 1/4 cup olive oil
  • Salt and pepper, to taste

Instructions

  1. Sprinkle eggplant slices with salt and let sit for 30 minutes to draw out moisture. Pat dry with paper towels.
  2. Preheat oven to 375°F (190°C).
  3. Set up a breading station with flour in one dish, beaten eggs in another, and breadcrumbs mixed with 1/2 cup Parmesan in a third.
  4. Coat eggplant slices in flour, dip in eggs, then coat in breadcrumb mixture.
  5. Heat olive oil in a skillet over medium heat and fry eggplant slices until golden on both sides. Drain on paper towels.
  6. Spread 1 cup marinara sauce in the bottom of a 9×13-inch baking dish. Layer eggplant slices over sauce.
  7. Top with mozzarella, Parmesan, and basil. Repeat layers until all ingredients are used, finishing with cheese on top.
  8. Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 15 minutes until cheese is golden and bubbly.
  9. Let cool for 10 minutes before serving.

Notes

  • You can bake the breaded eggplant instead of frying for a lighter version.
  • Use gluten-free breadcrumbs for a gluten-free option.
  • Best served with a side of pasta or fresh salad.

Nutrition

Keywords: eggplant parmesan, baked eggplant, Italian comfort food, vegetarian dinner

Find it online: https://zesticook.com/eggplant-parmesan/