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

Units Scale

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)

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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.