Eggplant Parmesan
Layers of breaded, fried eggplant slices baked in marinara sauce with mozzarella and Parmesan until bubbly and golden.
Details
Ingredients
- 2 large eggplants, sliced 1/3-inch thick
- 2 cups all-purpose flour
- 4 large eggs, beaten
- 2 cups Italian breadcrumbs
- 1 cup grated Parmesan
- Olive oil for frying
- 3 cups marinara sauce
- 2 cups shredded mozzarella
- Fresh basil leaves
- Salt and pepper to taste
Instructions
- 1
Salt eggplant slices and let sit in a colander for 20 minutes to draw out moisture. Pat dry.
- 2
Set up breading station: flour, beaten eggs, and breadcrumbs mixed with 1/2 cup Parmesan.
- 3
Dredge each slice in flour, egg, then breadcrumb mixture.
- 4
Pan-fry in olive oil for 2-3 minutes per side until golden. Drain on paper towels.
- 5
Spread 1 cup marinara in a 9x13 baking dish. Layer fried eggplant, marinara, mozzarella, and Parmesan. Repeat layers.
- 6
Bake at 375°F (190°C) for 25-30 minutes until the cheese is bubbly and golden brown.
- 7
Rest 10 minutes, then garnish with fresh basil.
About This Recipe
A beloved centerpiece of Italian-American Sunday suppers, Eggplant Parmesan embodies the culinary soul of Southern Italy, transformed into a comforting casserole. Its lineage traces back to Sicilian dishes like Parmigiana di Melanzane, evolving in America to feature substantial breaded and fried eggplant slices. What makes this dish so utterly satisfying is the symphony of textures and flavors: tender, golden-fried eggplant providing a slight crispness, generously layered with rich, aromatic marinara, and two kinds of melted cheese—creamy mozzarella delivering that quintessential stretch, and sharp Parmesan for depth. The technique hinges on properly preparing the eggplant, often involving salting to draw out excess moisture, ensuring it fries beautifully and doesn't become watery. While traditionally fried, variations exist where eggplant is baked or air-fried for a lighter touch. For the best results, opt for a high-quality marinara and fresh, whole-milk mozzarella. Serve this hearty dish as a standalone vegetarian main with a simple green salad and crusty bread, or alongside a pasta dish for a truly indulgent feast.
Tips & Tricks
- • To prevent soggy eggplant, salt the slices liberally on both sides and let them sit for at least 30 minutes. This draws out excess moisture, resulting in crispier fried eggplant that absorbs less oil.
- • For a lighter version, bake the breaded eggplant slices on a parchment-lined baking sheet at 400°F (200°C) until golden, flipping halfway, instead of frying.
- • Eggplant Parmesan can be assembled up to a day in advance and stored covered in the refrigerator. Let it come to room temperature for 30 minutes before baking, or add an extra 10-15 minutes to the baking time if baking from cold.
- • Serve this rich casserole with a bright, crisp side salad dressed with a vinaigrette to cut through the richness, or alongside a simple bowl of al dente spaghetti with extra marinara.
Nutrition Facts
Per serving (approximate)