Print

Classic Eggplant Parmesan

A close-up of a slice of homemade eggplant Parmesan, layered with sauce, cheese, and eggplant, served on a white plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A hearty, layered Italian-American casserole featuring tender eggplant, rich marinara sauce, and melted cheese, perfect for a comforting family meal.

Ingredients

Scale
  • 2 large eggplants, about 1.5 lbs total
  • 2 teaspoons salt, plus more for sauce
  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 1.5 cups Italian-style breadcrumbs
  • 1/2 cup grated Parmesan cheese, plus more for topping
  • 1/4 cup chopped fresh parsley
  • 1/2 teaspoon black pepper
  • 1/2 cup olive oil, for frying
  • 3 cups marinara sauce
  • 8 ounces fresh mozzarella cheese, sliced

Instructions

  1. Slice eggplants into 1/4-inch thick rounds. Arrange slices in a single layer on paper towels. Sprinkle evenly with 2 teaspoons salt. Let stand for 30 minutes to draw out moisture. Pat dry thoroughly with paper towels.
  2. In a shallow dish, combine flour. In another shallow dish, whisk eggs. In a third shallow dish, combine breadcrumbs, 1/2 cup Parmesan cheese, parsley, and pepper.
  3. Dredge each eggplant slice in flour, then dip in beaten eggs, and finally coat with breadcrumb mixture, pressing gently to adhere.
  4. Heat olive oil in a large skillet over medium-high heat. Fry eggplant slices in batches until golden brown on both sides, about 2-3 minutes per side. Add more oil as needed. Transfer fried eggplant to a plate lined with paper towels to drain.
  5. Preheat your oven to 375°F (190°C).
  6. Spread a thin layer of marinara sauce on the bottom of a 9×13 inch baking dish.
  7. Arrange a layer of fried eggplant slices over the sauce. Top with about 1 cup of marinara sauce and half of the mozzarella slices. Sprinkle with a little Parmesan cheese.
  8. Repeat the layers: eggplant, marinara sauce, mozzarella, and Parmesan.
  9. Top with the remaining marinara sauce and a final sprinkle of Parmesan cheese.
  10. Bake for 25-30 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden. Let stand for 10 minutes before serving.

Notes

  • For a lighter version, you can bake the breaded eggplant slices at 400°F (200°C) for 20-25 minutes, flipping halfway, instead of frying.
  • Ensure you pat the eggplant very dry after salting to prevent sogginess.
  • You can prepare the marinara sauce from scratch or use your favorite store-bought variety.
  • Serve with your favorite pasta or crusty bread.

Nutrition

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