Description
Classic Eggplant Parmesan features breaded and baked eggplant slices layered with rich marinara sauce and melted mozzarella and parmesan cheese, creating a hearty and flavorful Italian-American dish perfect for family dinners.
Ingredients
Eggplant Preparation
- 2 lbs medium eggplant ($2.84)
- 1 Tbsp salt ($0.05)
Breading
- 1/3 cup all-purpose flour (40g, $0.11)
- 3 large eggs ($1.49)
- 2 cups breadcrumbs (216g, $0.65)
- 1/2 tsp garlic powder ($0.03)
- 1 tsp parsley flakes ($0.05)
- 1/2 cup grated parmesan cheese (50g, $0.74)
Assembly
- 3 cups homemade marinara sauce (1/2 batch, 24 oz., $1.90)
- 2 cups shredded mozzarella cheese (112g, $1.97)
- Non-stick spray (as needed, $0.15)
Instructions
- Salt the Eggplant: Wash the eggplant and slice into 1/2 inch thick rounds. Place slices into a colander, sprinkle with salt, toss to coat evenly, and let them sit for 45 minutes to draw out excess moisture and bitterness. Afterward, shake the colander to drain off the released liquid, which will look brown.
- Dry the Eggplant: Press the salted eggplant slices gently between paper towels or a clean, lint-free cloth to absorb remaining moisture. There’s no need to rinse off the salt as it mostly drains away.
- Coat with Flour: Place the eggplant slices into a ziplock bag with the all-purpose flour. Seal and shake to coat each slice evenly with flour.
- Prepare Breading Station: Lightly beat the eggs in a bowl. In a separate bowl, combine breadcrumbs, parmesan cheese, garlic powder, and parsley flakes. Dip each floured eggplant slice first into the beaten eggs, then into the breadcrumb mixture, coating both sides thoroughly. Set the coated slices aside.
- Preheat Oven and Baking Sheets: Adjust oven racks to allow at least 6 inches of space between them for proper air circulation. Preheat oven to 425°F and place two baking sheets inside to heat thoroughly.
- Bake Eggplant Slices: Carefully remove hot baking sheets, line them with parchment paper, and spray with non-stick spray. Arrange eggplant slices in a single layer on each sheet and spray the tops with non-stick spray as well. Return the sheets to the oven and bake for 30 minutes, switching the positions of the sheets halfway through for even browning.
- Prepare for Casserole Assembly: Reduce oven temperature to 350°F. Spray a 9×13 inch casserole dish with non-stick spray. Pour 1 cup marinara sauce evenly across the bottom.
- Layer Ingredients: Arrange a single layer of baked eggplant slices over the sauce. Spread with a second cup of marinara sauce and sprinkle with half of the mozzarella cheese. Add another layer of eggplant slices on top, cover with the remaining marinara sauce, and finish with the remaining mozzarella cheese. The layering order is sauce, eggplant, sauce, cheese, eggplant, sauce, cheese.
- Bake the Casserole: Bake for approximately 30 minutes, until the cheese on top is melted, bubbly, and lightly golden. Optionally garnish with fresh chopped parsley before serving.
Notes
- Salting the eggplant helps reduce bitterness and removes excess moisture, preventing soggy breading.
- Preheating the baking sheets ensures the eggplant begins to crisp immediately, enhancing texture.
- Switching baking sheet positions halfway through baking promotes even cooking and browning.
- Use homemade marinara for best flavor, or substitute with a high-quality store-bought marinara sauce.
- Allow the casserole to rest a few minutes after baking for easier slicing and serving.
- Fresh parsley garnish adds a touch of color and freshness but is optional.
- Prep Time: 1 hour
- Cook Time: 1 hour 10 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
