Description
Eggplant Parmesan is a classic Italian dish featuring breaded, pan-fried eggplant slices layered with rich marinara sauce, shredded mozzarella, and parmesan cheese, then baked to bubbly perfection. This comforting recipe balances crispy textures and savory flavors, garnished optionally with fresh basil for a refreshing herbal note.
Ingredients
- 1 large eggplant, sliced into 1/2" thick slices
- 2 tablespoons kosher salt (DO NOT USE TABLE SALT)
- 1 ½ cup (180 g) Italian seasoned breadcrumbs
- 2 eggs
- ½ cup (118 ml) milk
- 4 tablespoons vegetable oil, for lightly pan-frying
- 3 cups (735 g) marinara sauce, homemade or store-bought
- 2 cups (224 g) whole milk mozzarella, shredded
- 1 cup (100 g) parmesan cheese, shredded
- Handful of fresh basil leaves, chopped, for garnish (optional)
Instructions
- Salt the top side of your eggplant slices and place them on a wire rack on a baking sheet. Let the liquid pull out for 45 minutes to 1 hour.
- Brush off the excess salt with a damp paper towel after draining, to avoid over-salting.
- In two shallow plates, add breadcrumbs to one and whisk eggs and milk in the other. Dip both sides of eggplant slice into the milk/egg mixture, then cover with breadcrumbs, shaking off excess. Repeat for all slices.
- Preheat the oven to 375 °F (191 °C).
- Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Pan-fry two eggplant slices at a time until golden brown on both sides. Drain on paper towels. Repeat with remaining slices.
- In a large casserole dish, spread 1 cup marinara sauce. Layer eggplant slices, dollop with 1/4 cup marinara, then sprinkle generously with mozzarella and parmesan cheeses. Repeat layers until all slices are used. Top with remaining cheese.
- Bake for 20-25 minutes until cheese is bubbly and lightly browned. Optionally broil for 5 minutes to brown cheese further, watching carefully.
- Serve hot, garnished with chopped fresh basil if desired.
Notes
Use kosher salt to draw out moisture from eggplant, avoiding table salt to prevent bitterness. Breadcrumbs can be substituted with panko for extra crunch. Make-ahead tip: Assemble and refrigerate casserole a day before baking; extend baking time slightly when cold. Store leftovers in an airtight container in the fridge for up to 3 days. If eggplant is soggy, pat dry before breading. Watch broiler closely to prevent burning.
- Prep Time: 60-75 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Pan-frying and Baking
- Cuisine: Italian