Description
Classic Eggplant Parmesan is a comforting Italian-American dish featuring breaded and fried or baked eggplant slices layered with marinara sauce, mozzarella, and parmesan cheese, then baked until bubbly and golden. This recipe offers both pan-frying and baking methods for the eggplant, making it adaptable for different dietary needs and kitchen setups. Perfect for a hearty family meal serving six.
Ingredients
Eggplant and Breading
- 2 medium to large eggplants
- 1/2 cup all-purpose flour
- 3 large eggs (or 4 smaller eggs)
- 1/4 cup olive oil (for fried eggplant method)
- 6 bread slices (for homemade breadcrumbs)
- 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 (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. This thickness ensures the eggplant cooks evenly during breading and baking or frying.
- Sweat eggplant: Arrange the eggplant slices on a pan and sprinkle both sides with a pinch of coarse salt. Let them sit for 10 minutes to draw out excess moisture. After sweating, pat the slices thoroughly with paper towels to dry and wipe off excess salt.
- Prepare breadcrumbs: Toast the bread slices until golden. Then chop them in a food processor to make coarse crumbs. In a bowl, combine the breadcrumbs with garlic powder, salt, black pepper, Italian herb blend, and 1/2 cup shredded parmesan cheese. Alternatively, use 1 1/2 cups store-bought breadcrumbs if preferred.
- Bread eggplant: Arrange three bowls with flour, whisked eggs, and the breadcrumb mixture. First, coat each eggplant slice with flour on both sides. Then dip into the eggs, followed by the breadcrumb mixture, pressing gently to adhere crumbs. Shake off excess crumbs. If opting to bake instead of frying, brush a sheet pan with 1-2 tablespoons olive oil and arrange the breaded slices on it as you coat them.
- Cook eggplant: Pan frying method: Heat 1-2 tablespoons of olive oil in a skillet over medium heat. Fry breaded eggplant slices for 2-3 minutes per side until golden brown. Transfer to paper towels to drain excess oil. Repeat until all slices are cooked. Baking method: Preheat the oven to 350°F. Arrange breaded slices on the oiled sheet pan and bake for 25 minutes until golden, flipping halfway if desired.
- Assemble dish: Spread a generous layer of marinara sauce on the bottom of a large casserole dish. Layer half of the eggplant slices over the sauce, then sprinkle with mozzarella cheese, spoon some marinara over, and add shredded parmesan. Repeat the layering once more with the remaining eggplant, mozzarella, marinara, and parmesan cheese.
- Bake: Preheat oven to 400°F. Bake the casserole uncovered for 30 minutes until the cheese is melted, bubbly, and slightly browned on top.
- Finish and serve: Garnish with chopped fresh basil and oregano before serving. Serve hot as a satisfying vegetarian entree.
Notes
- For less oil and a lighter version, use the baking method for eggplant instead of pan frying.
- Adjust marinara quantity to personal preference; 2 to 2 1/2 cups sauce makes it saucier.
- If you prefer, use store-bought breadcrumbs to save time.
- Letting eggplant ‘sweat’ removes bitterness and excess moisture to prevent soggy breading.
- You can substitute fresh herbs with dried herbs if fresh are unavailable, using about 1 teaspoon each.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian-American
