Eggplant Parmesan

Eggplant Parmesan

4 servings
This is my favorite way to make eggplant parmesan. The extra prep step may not seem worth it to you, but trust me - it absolutely is and makes a huge difference. Those who took the extra step did not regret it and I'm sure you won't either!

Ingredients

  • 1 large eggplant

    sliced into 1/2" thick slices

  • 2 tablespoon kosher salt)

    (DO NOT USE TABLE SALT

  • 1 1/2 cup Italian seasoned breadcrumbs
  • 2 eggs
  • 1/2 cup milk
  • 4 tablespoon vegetable oil

    for lightly pan-frying

  • 3 cups marinara sauce

    homemade or store-bought

  • 2 cups whole milk mozzarella

    shredded

  • 1 cup parmesan cheese

    shredded

  • Handful of fresh basil leaves)

    chopped, for garnish (optional

Directions

  1. 1

    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.

  2. 2

    When your eggplant slices have finished draining liquid, brush off the excess salt with a damp paper towel, as you don't want it to be too salty!

  3. 3

    In 2 shallow plates, add breadcrumbs to one and whisk eggs and milk in the other. Dip both sides of eggplant slice into milk/egg mixture then cover with breadcrumbs, shaking off the excess. Place on plate or large baking sheet and repeat until all eggplant slices have been coated.

  4. 4

    Preheat oven to 375 °F

  5. 5

    Heat a skillet over medium high heat and add 1 tbsp. of vegetable oil into the skillet. Once the skillet is hot, add two eggplant slices at a time to the skillet and cook on both sides until golden brown, remove and set on a large plate lined with paper towels. Repeat until you've pan-fried them all.

  6. 6

    In a large casserole dish, add 1 cup of marinara sauce to the bottom of the casserole dish. Add a layer of eggplant slices (I was only able to fit about 3 a layer) then using a 1/4 cup, dollop marinara sauce on top of the eggplant slices. The idea isn't to smother the layers with sauce. On top of the eggplant slices, sprinkle a generous amount of mozzarella cheese and parmesan cheese. Repeat the layers until you run out of eggplants slices. Top the casserole with more cheese before you place in the oven :)

  7. 7

    Bake for 20-25 minutes, or until the cheese is bubbly and brown on top. I used the broiler for 5 minutes to get the cheese nice and brown - you don't have to, but if you do, watch it carefully!

  8. 8

    Serve hot and top with chopped basil, if using.

Eggplant Parmesan

Eggplant Parmesan

95 min4 servings

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About this Recipe

Craving authentic Italian comfort food? This Eggplant Parmesan recipe delivers a rich, satisfying experience that will make you forget about takeout.

The true brilliance of this Eggplant Parmesan lies in an essential extra prep step. While it adds a bit of time, this crucial technique ensures every slice of eggplant reaches its perfect texture, making a profound difference you'll taste in every bite and preventing the common pitfall of watery or bland results.

Prepare yourself for a delightful symphony of flavors and textures. You'll savor tender eggplant, perfectly balanced with a light, crisp coating. Layers of rich marinara sauce intertwine with gooey, melted whole milk mozzarella and sharp, savory Parmesan cheese. The optional fresh basil garnish adds a fragrant, herbaceous note, elevating this hearty dish to a truly memorable meal. This recipe promises a deeply satisfying, cheesy, and savory experience that’s worth every minute of preparation.

While this recipe shines as is, you have options for tailoring it to your pantry. If you don't have Italian seasoned breadcrumbs, you can use plain breadcrumbs and add your own blend of dried oregano, basil, garlic powder, and a pinch of red pepper flakes. Feel free to use your favorite homemade marinara sauce or a high-quality store-bought variety. For an extra layer of flavor, consider mixing in a touch of smoked mozzarella with your whole milk mozzarella.

This classic Eggplant Parmesan is a hearty main course perfect for family dinners, cozy evenings, or special gatherings. Serve it alongside a crisp green salad with a light vinaigrette or a side of crusty garlic bread to soak up every last drop of the delicious sauce.

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