Eggplant Parmesan

This classic Italian-American comfort food features layers of crispy, herb-breaded eggplant slices nestled in a rich marinara sauce. Topped with melted mozzarella and sharp Parmesan cheese, it bakes into a bubbly, golden-brown masterpiece.

Eggplant Parmesan
  • Prep time: 15 minutes
  • Cook time: 29 minutes
  • Total time: 44 minutes
  • Servings: 4
  • Difficulty: Easy
  • Cuisine: International

Ingredients

  • 2 large globe eggplants, sliced into 1/2-inch rounds
  • 2 tablespoons kosher salt, for sweating the eggplant
  • 1 cup all-purpose flour
  • 4 large eggs, beaten
  • 2 cups Italian seasoned breadcrumbs
  • 1/2 cup grated Parmigiano-Reggiano cheese, divided
  • 1/2 cup olive oil, for shallow frying
  • 4 cups homemade or high-quality store-bought marinara sauce
  • 12 ounces fresh mozzarella cheese, sliced or shredded
  • 1/4 cup fresh basil leaves, torn

Instructions

  1. Layer the eggplant slices in a colander, sprinkling salt on each layer, and let drain for 45 minutes to draw out excess moisture and bitterness.
  2. Rinse the eggplant slices thoroughly under cold water, then pat them completely dry with paper towels.
  3. Set up a dredging station with three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with 1/4 cup of the Parmigiano-Reggiano.
  4. Coat each eggplant slice first in flour, shaking off the excess, then dip in the egg, and finally coat evenly with the breadcrumb mixture.
  5. Heat the olive oil in a large skillet over medium-high heat and fry the eggplant slices in batches for 3 to 4 minutes per side, until golden brown and crispy, then drain on paper towels.
  6. Preheat your oven to 375 degrees Fahrenheit.
  7. In a 9x13-inch baking dish, spread 1 cup of marinara sauce over the bottom, then arrange a single layer of fried eggplant slices on top.
  8. Top the eggplant with another cup of marinara sauce, a third of the mozzarella, and a sprinkle of Parmigiano-Reggiano; repeat this layering process twice more.
  9. Bake uncovered for 30 to 35 minutes until the cheese is melted, bubbly, and golden brown on top, then garnish with fresh basil and let rest for 10 minutes before serving.

Tips

  • Do not skip sweating the eggplant, as this process prevents the dish from becoming soggy and greasy.
  • Ensure your frying oil is hot enough (around 350 degrees Fahrenheit) so the eggplant breading crisps up quickly instead of absorbing too much oil.
  • Letting the baked dish rest for 10 to 15 minutes before slicing helps the layers set so it serves beautifully.

Frequently Asked Questions

Can I bake the eggplant slices instead of frying them?

Yes, you can bake the breaded eggplant slices on a parchment-lined baking sheet sprayed with olive oil at 400 degrees Fahrenheit for 20 to 25 minutes, flipping halfway through, until crispy.

How do I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 350 degree Fahrenheit oven for 15 to 20 minutes to help restore some of the crispiness.

Can I make this dish ahead of time?

You can assemble the entire dish, cover it tightly with foil, and refrigerate it up to 24 hours before baking. Add about 10 minutes to the baking time if cooking straight from the fridge.