Classic Eggplant Parmesan
A comforting Italian-inspired dish layered with crispy eggplant, rich marinara sauce, and bubbling mozzarella, perfect for family dinners or gatherings.
Ingredients
Eggplant Preparation
- 2 large large eggplants, sliced Salt the slices to draw out moisture before frying.
- 1 cup breadcrumbs For breading the eggplant.
- 1 cup grated Parmesan cheese For mixing with breadcrumbs.
- 2 cups shredded mozzarella cheese For layering and topping the dish.
- 4 cups marinara sauce For layering between eggplant slices.
- 2 large eggs, beaten For dipping the eggplant.
- to taste Salt and pepper For seasoning.
- as needed Olive oil for frying For frying the eggplant slices.
- Fresh basil for garnish (optional) For serving.
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Sprinkle the sliced eggplants with salt and let them sit for about 30 minutes to draw out moisture. Rinse and pat dry.
- Dip each slice of eggplant in egg, then coat with breadcrumbs mixed with Parmesan cheese.
Cooking
- Heat olive oil in a skillet and fry the eggplant slices until golden brown on both sides. Drain on paper towels.
Assembly
- In a baking dish, spread a layer of marinara sauce, then layer fried eggplant, mozzarella cheese, and more marinara. Repeat the layers and finish with mozzarella on top.
- Bake for 25-30 minutes, or until the cheese is bubbling and golden.
- Let it cool for a few minutes, garnish with fresh basil if desired, and serve.
Notes
Allow the dish to cool briefly to help the layers settle. Store leftovers in an airtight container; reheat in the oven to maintain texture. For longer storage, freeze and thaw before reheating.