Description
A classic comfort food that’s rich, hearty, and meatless, Eggplant Parmesan is made by layering crispy slices of breaded eggplant with tangy marinara, creamy mozzarella, and savory Parmesan. Baked until bubbly and golden, this dish is perfect for cozy dinners, casual gatherings, or a satisfying vegetarian main course. With simple ingredients and a few easy steps, you’ll create a dish that’s both elegant and deeply satisfying—sure to become a go-to in your home kitchen.
Ingredients
- 2 medium eggplants, sliced into ½-inch rounds
- Salt
- 1 cup all-purpose flour
- 3 large eggs, beaten
- 2 cups Italian-style breadcrumbs
- ½ cup grated Parmesan cheese
- 2 ½ cups shredded whole milk mozzarella cheese
- 3 cups marinara sauce
- Olive oil (for frying or brushing)
- Fresh basil for garnish
Instructions
- Salt eggplant slices and let rest for 30 minutes; pat dry.
- Prepare a breading station with flour, eggs, and breadcrumb-Parmesan mix.
- Dredge each slice: flour, egg, breadcrumbs.
- Fry or bake until golden and crispy.
- In a baking dish, layer sauce, eggplant, mozzarella, and repeat.
- Finish with cheese on top and bake at 375°F for 35–40 minutes.
- Let rest before serving; garnish with basil.
Notes
- For extra crispiness, toast breadcrumbs in a dry pan before breading.
- Avoid over-saucing between layers to prevent sogginess.
- Bake uncovered at the end to brown the top.
- Prep Time: 40 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American