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Eggplant Parmesan

Eggplant Parmesan features tender slices of breaded eggplant layered with marinara sauce, melted mozzarella, and sharp Parmesan cheese. The dish is baked until bubbly and golden, with a crispy exterior and gooey, cheesy interior. It offers a comforting, homey texture that balances crunch, softness, and melty richness in every bite.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium eggplants sliced into 1 cm rounds
  • 2 cups breadcrumbs seasoned or plain, for coating
  • 1/2 cup Parmesan cheese grated
  • 2 cups marinara sauce bright and tangy
  • 2 cups mozzarella cheese shredded, for layering
  • 1 cup olive oil for frying
  • 2 large eggs beaten, for breading
  • to taste salt for salting eggplant
  • to taste black pepper optional, for seasoning

Equipment

  • Large skillet
  • Baking dish
  • Shallow dishes for breading
  • Kitchen towel or paper towels

Method
 

  1. Begin by slicing the eggplants into 1 cm thick rounds. Sprinkle generously with salt and set aside for 20 minutes to draw out excess moisture and bitterness. Rinse off the salt and pat the slices dry with paper towels.
  2. Set up three shallow dishes: one with beaten eggs, one with seasoned breadcrumbs mixed with grated Parmesan, and keep ready for breading.
  3. Dip each eggplant slice into the beaten eggs, ensuring it’s coated evenly. Then press gently into the breadcrumb mixture, turning to coat all sides thoroughly.
  4. Heat a generous layer of olive oil in a large skillet over medium heat until shimmering. Carefully place the breaded eggplant slices into the hot oil, frying in batches if necessary.
  5. Fry the eggplant slices for about 3-4 minutes per side, or until golden brown and crispy. The sounds of gentle sizzling and the aroma of toasted breadcrumbs will fill the air.
  6. Transfer the fried eggplant onto paper towels to drain excess oil. Continue frying remaining slices, maintaining heat and avoiding overcrowding.
  7. Preheat your oven to 200°C (392°F). Spread a thin layer of marinara sauce in the bottom of a baking dish.
  8. Layer the fried eggplant slices in the dish, covering with marinara sauce and sprinkling generously with shredded mozzarella and grated Parmesan. Repeat layers until all ingredients are used, finishing with a cheese layer on top.
  9. Bake uncovered in the oven for 25-30 minutes, or until bubbling around the edges and the cheese is melted and slightly browned. The house will fill with a savory aroma as it bakes.
  10. Remove from the oven and let rest for 5 minutes. Garnish with fresh basil if desired, then serve hot and enjoy the hearty, crispy, cheesy layers.

Notes

Ensure eggplant slices are thoroughly dried before breading to prevent sogginess. Fry at moderate heat to achieve crispy coating without burning. Cover with foil if cheese browns too quickly during baking.