Description
Easy Eggplant Parmesan is a classic Italian dish featuring breaded and fried eggplant slices layered with rich marinara sauce, fresh mozzarella, and Parmesan cheese. This hearty vegetarian recipe delivers a crispy, golden exterior and a melty, cheesy, flavorful interior, garnished with fresh basil for an authentic finish.
Ingredients
- 2 large eggplants, about 1 pound each
- 2 tablespoons salt, plus more to taste
- 1 cup all-purpose flour
- 3 large eggs, lightly beaten
- 2 cups Italian breadcrumbs
- 1 cup grated Parmesan cheese, divided
- 1 tablespoon dried Italian seasoning
- 1 teaspoon garlic powder
- 1/2 cup olive oil, plus more for baking dish
- 2 (24-ounce) jars marinara sauce
- 1 pound fresh mozzarella cheese, sliced
- 1/4 cup fresh basil leaves, chopped (optional)
Instructions
- Slice eggplants crosswise into 1/4-inch thick rounds.
- Place slices in a colander and sprinkle generously with salt.
- Let sit for 30 minutes to 1 hour to draw out moisture.
- Rinse eggplant slices thoroughly and pat dry with paper towels.
- Set up a breading station: place flour in one dish, beaten eggs in a second dish, and combine breadcrumbs, 1/2 cup Parmesan cheese, Italian seasoning, and garlic powder in a third dish.
- Dredge each eggplant slice first in flour, then egg, then the breadcrumb mixture.
- Heat olive oil in a large skillet over medium heat.
- Fry the breaded eggplant slices for 3 to 4 minutes per side until golden brown.
- Drain fried slices on paper towels to remove excess oil.
- Preheat oven to 375°F (190°C).
- Grease a 9×13 inch baking dish with olive oil.
- Layer marinara sauce, fried eggplant slices, sliced mozzarella, and Parmesan cheese in the baking dish.
- Repeat layering, ending with sauce and cheese on top.
- Cover the dish with foil and bake for 20 minutes.
- Remove foil and bake for an additional 20 to 25 minutes until bubbly and browned.
- Let the dish rest for 10 to 15 minutes before serving.
- Garnish with chopped fresh basil leaves, if desired.
Notes
For a gluten-free option, substitute all-purpose flour and breadcrumbs with gluten-free versions. Use vegan cheese and egg substitutes to make this vegan-friendly. Prepare eggplant slices ahead and refrigerate up to 24 hours before frying. Store leftovers covered in the fridge for up to 3 days. Avoid soggy eggplant by salting and drying thoroughly before breading. Overlapping slices in baking may prevent even cooking.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Frying and Baking
- Cuisine: Italian