Description
This classic Eggplant Parmesan recipe features golden, pan-fried eggplant slices layered with rich marinara sauce and a blend of mozzarella and parmesan cheeses, then baked until bubbly and beautifully browned. A comforting Italian-American dish perfect for dinner, garnished with fresh basil for a hint of freshness.
Ingredients
Eggplant Preparation
- 1 large eggplant (sliced into 1/2″ thick slices)
- 2 tablespoons kosher salt (DO NOT USE TABLE SALT)
Breaded Coating
- 1 1/2 cup Italian seasoned breadcrumbs
- 2 eggs
- 1/2 cup milk
- 4 tablespoons vegetable oil (for lightly pan-frying)
Assembly and Baking
- 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
- Salt the Eggplant: Salt the top side of your eggplant slices and place them on a wire rack set over a baking sheet. Let them sit for 45 minutes to 1 hour to draw out excess moisture and bitterness.
- Rinse and Pat Dry: After the resting time, brush off the excess salt from the eggplant slices using a damp paper towel, ensuring they aren’t too salty.
- Prepare Breading Station: In two shallow dishes, place the Italian seasoned breadcrumbs in one and whisk together the eggs and milk in the other. Dip each eggplant slice first into the egg and milk mixture, coating both sides, then into the breadcrumbs, covering evenly and shaking off any excess. Lay coated slices on a plate or baking sheet and repeat for all slices.
- Preheat Oven: Set your oven to 375 °F (191 °C) to get ready for baking the assembled dish.
- Pan-Fry Eggplant: Heat a skillet over medium-high heat and add 1 tablespoon of vegetable oil. When hot, cook two breaded eggplant slices at a time until golden brown on both sides. Transfer the cooked slices to a plate lined with paper towels to absorb excess oil. Repeat until all slices are pan-fried.
- Assemble the Dish: In a large casserole dish, spread 1 cup of marinara sauce on the bottom. Arrange a layer of eggplant slices (about 3 per layer), then dollop approximately 1/4 cup marinara sauce on top of them—not to smother—and sprinkle generously with mozzarella and parmesan cheese. Repeat layering until all eggplant slices are used, finishing with a layer of cheese on top.
- Bake Until Bubbling: Bake the casserole for 20-25 minutes or until the cheese is melted and bubbly. For a golden, browned top, optionally broil for 5 minutes while watching carefully to prevent burning.
- Serve: Serve the eggplant parmesan hot, optionally garnished with chopped fresh basil leaves for added flavor and color.
Notes
- Use kosher salt instead of table salt to better draw out moisture without making the eggplant too salty.
- Brushing off excess salt after salting is important to avoid over-seasoning.
- Pan-frying the eggplant slices gives a crisp texture but do not overcrowd the skillet to maintain temperature.
- You can use store-bought marinara for convenience or homemade marinara for more depth of flavor.
- Broiling at the end is optional but gives a deliciously browned cheese crust—watch it closely to prevent burning.
- Fresh basil garnish is optional but highly recommended for freshness and presentation.
- Prep Time: 1 hour 5 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian-American
