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eggplant parmesan recipe

Delicious Eggplant Parmesan Recipe

The best eggplant parmesan recipe that is created with beginners in mind. This eggplant parmesan recipe is meant to be easy-to-follow and understand.
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Prep Time 25 minutes
Cook Time 1 hour
Course Main Course
Cuisine Italian
Servings 5 Servings
Calories 350 kcal

Equipment

  • Large skillet or frying pan
  • Paper towels
  • Three shallow bowls (for flour, eggs, and breadcrumbs)
  • Baking sheet
  • 9x13-inch baking dish
  • Saucepan
  • Knife and cutting board
  • Cheese grater
  • Spatula or tongs

Ingredients
  

For the Eggplant:

  • 2 medium-sized eggplants
  • 1 tablespoon salt for draining eggplants
  • 1 cup all-purpose flour
  • 3 large eggs beaten
  • 1 ½ cups breadcrumbs preferably Italian seasoned
  • 1 ½ cups grated Parmesan cheese
  • 2 cups shredded mozzarella cheese
  • 2 cups marinara sauce
  • ½ cup olive oil for frying
  • Fresh basil leaves optional, for garnish

For the Sauce:

  • 1 tablespoon olive oil
  • 3 cloves garlic minced
  • 1 can 28 oz crushed tomatoes
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • 1 teaspoon sugar optional, to balance acidity

Instructions
 

Prepare the Eggplant:

  • Wash and slice the eggplants into ¼-inch thick rounds.
  • Lay the slices on paper towels and sprinkle both sides with salt. Let them sit for 30 minutes to draw out moisture.
  • After 30 minutes, pat the slices dry with paper towels to remove excess salt and moisture.

Bread the Eggplant:

  • Set up three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs and half of the grated Parmesan cheese.
  • Dredge each eggplant slice first in flour, then in the beaten eggs, and finally in the breadcrumb mixture, pressing gently to adhere.

Fry the Eggplant:

  • Heat olive oil in a large skillet over medium heat.
  • Fry the breaded eggplant slices in batches until golden brown, about 2-3 minutes per side.
  • Transfer the fried slices to a paper towel-lined baking sheet to drain excess oil.

Make the Marinara Sauce:

  • In a saucepan, heat 1 tablespoon of olive oil over medium heat.
  • Add the minced garlic and sauté until fragrant, about 1 minute.
  • Stir in the crushed tomatoes, oregano, basil, salt, pepper, and sugar (if using). Simmer for 15-20 minutes, stirring occasionally.

Assemble the Dish:

  • Preheat your oven to 375°F (190°C).
  • Spread a thin layer of marinara sauce on the bottom of a 9x13-inch baking dish.
  • Layer the fried eggplant slices over the sauce.
  • Sprinkle a layer of mozzarella cheese and grated Parmesan over the eggplant.
  • Repeat the layers (sauce, eggplant, cheese) until all ingredients are used, finishing with a generous layer of mozzarella and Parmesan on top.

Bake:

  • Cover the dish with foil and bake for 20 minutes.
  • Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.

Serve:

  • Let the Eggplant Parmesan rest for 10 minutes before serving.
  • Garnish with fresh basil leaves if desired, and serve hot.

Nutrition

Calories: 350kcal
Keyword Eggplant Parmesan Recipe
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