Crispy breaded eggplant slices layered with marinara sauce and gooey cheese, baked to perfection for a classic Italian-inspired dish.
Why You’ll Love This Recipe
- A comforting and satisfying vegetarian main dish.
- Perfectly crispy layers without deep frying.
- Great for family dinners or entertaining guests.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Eggplant, sliced into ½-inch thick slices
- Kosher salt
- Italian seasoned breadcrumbs
- Eggs
- Milk
- Vegetable oil
- Marinara sauce
- Mozzarella cheese
- Parmesan cheese
- Fresh basil (optional, for garnish)
Directions
- Prep the Eggplant: Lay eggplant slices on a wire rack. Sprinkle with kosher salt and let sit for 45 minutes to draw out moisture. Pat dry with a damp paper towel.
- Coat the Slices: Dip each slice into a mixture of whisked eggs and milk, then coat with breadcrumbs.
- Pan-Fry the Eggplant: Heat vegetable oil in a skillet over medium-high heat. Fry eggplant slices until golden brown on both sides. Drain on paper towels.
- Assemble the Dish: In a casserole dish, layer marinara sauce, fried eggplant slices, and shredded cheeses. Repeat layers and finish with a generous layer of cheese on top.
- Bake: Bake in a preheated oven at 375°F for 20–25 minutes, or until the cheese is bubbly and golden.
- Serve: Garnish with fresh basil and serve hot.
Servings and Timing
- Servings: 4
- Prep Time: 1 hour 15 minutes
- Cooking Time: 20 minutes
- Total Time: 1 hour 35 minutes
Variations
- Add a layer of sautéed spinach or mushrooms for extra vegetables.
- Use gluten-free breadcrumbs for a gluten-free version.
Storage/Reheating
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven at 350°F until warmed through, or in the microwave in 1-minute intervals.
FAQs
1. Can I make this ahead of time?
Yes, assemble the dish and refrigerate it unbaked. Bake just before serving.
2. Can I freeze this dish?
Yes, freeze the baked dish for up to 3 months. Thaw overnight and reheat in the oven.
3. How can I prevent soggy eggplant?
Salting the eggplant and patting it dry removes excess moisture for a crispy texture.
4. Can I use store-bought marinara sauce?
Yes, any high-quality marinara sauce works well.
5. Can I bake the eggplant instead of frying?
Yes, bake breaded slices on a parchment-lined sheet at 400°F for 20 minutes, flipping halfway.
6. Can I add meat to this dish?
Yes, layer cooked ground beef or sausage with the marinara sauce.
7. Can I use zucchini instead of eggplant?
Yes, zucchini slices are a great alternative.
8. Can I use fresh mozzarella?
Yes, fresh mozzarella adds a rich and creamy texture.
9. What’s the best way to cut the eggplant?
Slice evenly into ½-inch rounds for consistent cooking.
10. Can I make this dish vegan?
Yes, use plant-based cheese and a flax egg substitute for coating.
Conclusion
Eggplant Parmesan is a hearty and delicious dish that’s perfect for any occasion. Its crispy layers and cheesy goodness will make it a favorite in your recipe rotation.
Print
Eggplant Parmesan
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4–6 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Description
Crispy and cheesy Eggplant Parmesan baked to perfection with marinara sauce and gooey mozzarella. A classic Italian comfort dish that’s perfect for weeknight dinners or special occasions. #eggplantparmesan #vegetarianrecipes #italianfood
Ingredients
For the Eggplant:
- 1 large eggplant, sliced into 1/2-inch thick rounds
- 2 tablespoons kosher salt (for salting the eggplant)
- 1 1/2 cups Italian seasoned breadcrumbs
- 2 large eggs
- 1/2 cup milk
- 4 tablespoons vegetable oil (for frying)
For Assembly:
- 3 cups marinara sauce (homemade or store-bought)
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- Fresh basil leaves, chopped (optional, for garnish)
Instructions
- Prepare the Eggplant:
- Lay the eggplant slices on a wire rack or paper towels. Sprinkle both sides generously with kosher salt to draw out excess moisture. Let them sit for 30–45 minutes. Rinse the slices under cool water and pat dry with a clean towel.
- Bread the Eggplant:
- Preheat the oven to 375°F (190°C).
- In one shallow bowl, whisk together the eggs and milk. In another bowl, add the breadcrumbs.
- Dip each eggplant slice into the egg mixture, then coat it in breadcrumbs. Shake off any excess and set aside.
- Fry the Eggplant:
- Heat a skillet over medium-high heat with 1 tablespoon of vegetable oil. Fry the eggplant slices in batches until golden brown on both sides, about 2–3 minutes per side. Add more oil as needed between batches. Drain the fried slices on paper towels to remove excess oil.
- Assemble the Dish:
- Spread 1 cup of marinara sauce evenly on the bottom of a 9×13-inch baking dish. Arrange a layer of fried eggplant slices over the sauce.
- Spoon additional marinara sauce over the eggplant, then sprinkle with mozzarella and Parmesan cheese. Repeat the layers until all the ingredients are used, finishing with a generous layer of cheese on top.
- Bake:
- Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10–15 minutes, or until the cheese is melted, bubbly, and lightly browned.
- Serve:
- Let the Eggplant Parmesan cool for 5–10 minutes before serving. Garnish with fresh basil if desired.
Notes
-
- Make It Crispy: For extra crunch, toast the breadcrumbs before breading the eggplant.
- Healthier Option: Skip frying and bake the breaded eggplant slices at 400°F for 20 minutes, flipping halfway through.
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for the best texture.
- Freezer-Friendly: Assemble the dish but do not bake. Wrap tightly and freeze for up to 2 months. Thaw overnight and bake as instructed.
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