Description
This Authentic Eggplant Parmesan recipe features tender eggplant slices coated in homemade seasoned breadcrumbs, layered with rich marinara sauce and melted mozzarella and parmesan cheeses. You can choose to fry the eggplant for traditional flavor and texture or bake it as a lighter alternative. A perfect Italian classic that’s sure to become a family favorite.
Ingredients
Scale
Eggplant Preparation
- 2 medium to large eggplants
- 1/2 cup all-purpose flour
- 3 large eggs (or 4 smaller eggs)
- 1/4 cup olive oil (for frying method)
Breadcrumbs
- 6 bread slices
- 1/2 cup parmesan cheese, shredded
- 2 teaspoons Italian herb blend
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Assembly
- 1 1/2 cups marinara sauce (use up to 2 to 2 1/2 cups if you prefer more sauce)
- 1 lb mozzarella cheese
- 1/3 cup parmesan cheese, shredded
- 1-2 tablespoons fresh basil, chopped
- 1 teaspoon fresh oregano, chopped
Instructions
- Slice Eggplant: Remove the stem from the eggplants and slice them into 1/4 to 1/2 inch thick slices. Set aside for the next step.
- Sweat Eggplant: Arrange the eggplant slices on a tray or pan and sprinkle both sides with a pinch of coarse salt. Let them sit for 10 minutes to draw out excess moisture. Pat each slice firmly with paper towels to dry thoroughly and wipe off the salt.
- Prepare Breadcrumbs: Toast the bread slices until golden, then chop them in a food processor until they reach a breadcrumb consistency. In a bowl, combine the breadcrumbs with garlic powder, salt, pepper, Italian herb blend, and shredded parmesan cheese. (Alternatively, you can use 1 1/2 cups of store-bought breadcrumbs.)
- Bread the Eggplant: Set up three bowls: one with flour, one with whisked eggs, and one with the breadcrumb mixture. Coat each eggplant slice in flour on both sides, then dip into the eggs, and finally press into the breadcrumbs, packing the crumbs onto the slice. Shake off any excess crumbs gently. Wipe your hands with a paper towel between batches. If baking instead of frying, brush a sheet pan with olive oil and arrange the breaded eggplant slices on it as you coat them.
- Cook the Eggplant: For the pan-frying method, heat 1-2 tablespoons of olive oil in a skillet. Fry the breaded eggplant slices 2-3 minutes per side until golden brown. Drain on paper towels to soak up excess oil and repeat until all slices are cooked. For the baking method, preheat the oven to 350°F (175°C). Arrange the breaded slices on a lightly oiled sheet pan and bake for 25 minutes until golden, turning once halfway.
- Assemble the Dish: In a large casserole dish, spread a generous layer of marinara sauce on the bottom. Layer the eggplant slices over the sauce, followed by mozzarella cheese, spoonfuls of marinara, and shredded parmesan. Repeat the layering process with the remaining ingredients.
- Bake the Eggplant Parmesan: Preheat your oven to 400°F (205°C). Bake the assembled casserole uncovered for 30 minutes until the cheese is bubbly and browned on top.
- Garnish and Serve: Once baked, sprinkle chopped fresh basil and oregano on top. Serve warm and enjoy this classic Italian favorite!
Notes
- This recipe offers two ways to cook the eggplant: pan-frying for a traditional flavorful crust or baking for a lighter version with less oil.
- If you prefer not to make breadcrumbs from scratch, store-bought breadcrumbs work well—just be sure to add your own seasonings.
- The eggplant should be salted and rested to remove excess moisture, preventing sogginess in the final dish.
- You can adjust the amount of marinara sauce depending on how saucy you like your eggplant parmesan.
- For best results, use fresh herbs for garnish to add vibrant flavor and color.
Nutrition
- Serving Size: 1 eggplant parmesan stack
- Calories: 403 kcal
- Sugar: 6.7 g
- Sodium: 980 mg
- Fat: 17.5 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9.5 g
- Trans Fat: 0 g
- Carbohydrates: 36.6 g
- Fiber: 6 g
- Protein: 25.4 g
- Cholesterol: 109.1 mg
