Description
Eggplant Parmesan is a classic baked casserole of crispy breaded eggplant layered with marinara sauce, melted mozzarella, and Parmesan, finished with fresh herbs for a comforting, shareable Italian-inspired meal.
Ingredients
- 2 medium eggplants (about 900 g to 1.1 kg total), sliced into 6 mm (1/4-inch) rounds
- 3 large eggs (about 150 g without shells), beaten
- 1 1/2 cups (180 g) all-purpose flour
- 2 cups (about 200 g) Italian-style breadcrumbs
- 1 cup (about 100 g) grated Parmesan cheese
- 2 cups (480 ml) marinara sauce
- 2 cups (about 200 g) shredded mozzarella cheese
- 1/4 cup (about 10 g) chopped fresh basil, plus extra for garnish
- 1/4 cup (about 10 g) chopped fresh parsley (optional), plus extra for garnish
- 2 teaspoons kosher salt, divided (plus extra if needed)
- 1/2 teaspoon black pepper, divided (plus extra if needed)
- 1/2 cup (120 ml) olive oil for frying, plus more as needed
Instructions
- Salt the eggplant: Arrange eggplant slices in a single layer (or in layers separated by paper towels). Sprinkle with 1 1/2 teaspoons salt and let sit 20–30 minutes. Pat very dry with paper towels.
- Set up breading station: Place flour in a shallow bowl, beaten eggs in a second bowl, and mix breadcrumbs with Parmesan in a third bowl. Season flour with a pinch of salt and 1/4 teaspoon pepper. Season breadcrumb mixture with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Bread the eggplant: Dredge each slice in flour (shake off excess), dip in egg, then press into breadcrumb-Parmesan mixture until well coated. Place on a tray.
- Fry: Heat 2–3 tablespoons olive oil in a large skillet over medium heat. Fry eggplant in batches 2–3 minutes per side, adding more oil as needed, until deeply golden and crisp. Drain on a paper towel-lined plate.
- Assemble: Preheat oven to 375°F (190°C). Spread a thin layer of marinara in a 9×13-inch (23×33 cm) baking dish. Add a layer of eggplant, spoon on marinara, then sprinkle with mozzarella. Repeat, finishing with mozzarella on top.
- Bake: Bake 20–25 minutes until cheese is melted and bubbly (add a few extra minutes for a more golden top if desired).
- Rest and serve: Let rest 5–10 minutes before slicing. Garnish with basil (and parsley, if using) and serve hot.
Notes
- Salting helps draw out moisture so the eggplant fries up less oily and stays crispier.
- Keep slices very dry before breading to prevent sogginess and help the coating stick.
- Don’t oversauce each layer if you want a crispier slice; use more sauce for a softer, saucier casserole.
- Baked option: brush breaded eggplant with olive oil and bake at 425°F (220°C) for 18–22 minutes, flipping halfway, then assemble and bake as directed.
- Fresh mozzarella releases more moisture; if using it, pat slices dry before layering.
- Make-ahead: fry/bake eggplant and assemble up to 24 hours ahead; refrigerate covered and bake (add a few minutes if baking from cold).
- Storage: refrigerate up to 4 days; freeze up to 2 months (wrap tightly). Thaw overnight in the fridge before reheating.
- Reheat best in a 350°F (175°C) oven for 15–25 minutes; microwave is faster but softens the coating.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (1/6 casserole)
- Calories: 520
- Sugar: 10 g
- Sodium: 980 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 8 g
- Protein: 20 g
- Cholesterol: 105 mg
