Eggplant Parmesan
A classic Italian dish featuring layers of breaded eggplant, marinara sauce, and cheese, loved for its rich flavors and satisfying textures.
Ingredients
Main ingredients
- 2 medium eggplants (about 1 lb total)
- 1 cup marinara sauce
- 8 oz fresh mozzarella cheese, sliced
- ½ cup freshly grated Parmesan cheese
- 1 cup seasoned breadcrumbs
- 2 large eggs, beaten
- ½ cup all-purpose flour
- 2 tbsp olive oil
- Fresh basil leaves for garnish
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Slice the eggplants into half-inch rounds. Sprinkle them with salt and let them sit for 30 minutes to draw out moisture. Rinse and pat them dry.
- Set up three bowls: one with flour seasoned with salt and pepper, one with the beaten eggs, and one with the breadcrumbs mixed with Parmesan.
- Dip each eggplant slice in the flour, then the eggs, and then the breadcrumbs.
- Arrange the breaded slices on the baking sheet, drizzle with olive oil, and bake for 25-30 minutes until golden brown.
Assembly
- In a baking dish, layer marinara sauce, half of the baked eggplant, mozzarella slices, more sauce, and repeat until all ingredients are used.
- Top with remaining cheese and bake covered for 30 minutes; uncover and bake an additional 15 minutes until bubbly.
Notes
Eggplant Parmesan is best served hot and bubbly. Serve it with pasta, salad, or crusty bread. Garnish with fresh basil leaves before serving. Store leftovers in an airtight container in the refrigerator for 3-4 days.