Eggplant Parmesan

Eggplant Parmesan

from tablefortwoblog.com
95 min
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.