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Eggplant Parmesan

A comforting, cheesy, and savory dish that is surprisingly simple to whip up, perfect for a weeknight dinner or a special occasion.
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Prep Time 30 minutes
Cook Time 30 minutes
Servings 6

Equipment

  • Wire rack Set over a baking sheet for salting eggplant
  • Baking Sheet
  • Shallow dishes Three for dredging stations
  • Large skillet For frying eggplant
  • Slotted spoon or tongs For transferring fried eggplant
  • paper towels For draining excess oil
  • 9x13 inch baking dish

Ingredients
  

Main ingredients

  • 1.1 lbs eggplant Large, sliced into rounds
  • 0.5 cup all-purpose flour
  • 4 large eggs
  • 1.5 cups Italian style bread crumbs
  • 1 cup shredded Parmesan cheese divided
  • 0.5 teaspoon onion powder
  • 0.5 teaspoon garlic powder
  • 1.5 teaspoons salt divided
  • 0.5 teaspoon black pepper
  • 0.5 teaspoon cracked red pepper flakes
  • 1 pound fresh mozzarella sliced
  • 2 tablespoons fresh basil torn or minced
  • 1 tablespoon fresh oregano minced
  • 2 tablespoons fresh parsley minced
  • 1 cup vegetable oil for frying
  • 3 cups marinara sauce

Instructions
 

  • Prep the Eggplant: Arrange eggplant slices on a wire rack over a baking sheet. Sprinkle with 1 teaspoon of salt. Let sit for 30 minutes to draw out moisture. Pat dry with paper towels.
    1.1 lbs eggplant
  • Set Up Dredging Stations: In three shallow dishes, place flour, beaten eggs, and a mixture of bread crumbs, 1/2 cup Parmesan cheese, onion powder, garlic powder, remaining 1/2 teaspoon salt, black pepper, and red pepper flakes.
    1.1 lbs eggplant
  • Bread the Eggplant: Dredge each eggplant slice in flour, then dip in egg, and press into the bread crumb mixture, coating generously.
    1.1 lbs eggplant
  • Fry to Golden Perfection: Heat vegetable oil in a skillet over medium-high heat. Fry breaded eggplant slices in batches for 2-3 minutes per side until golden brown. Transfer to paper towel-lined plate to drain.
    1.1 lbs eggplant
  • Preheat Oven: Preheat oven to 375°F (190°C).
  • Start Layering: Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish.
    1.1 lbs eggplant
  • Build First Layer: Arrange a layer of fried eggplant over the sauce, top with mozzarella slices.
    1.1 lbs eggplant
  • Add Flavor and Herbs: Spoon more marinara sauce over mozzarella. Sprinkle with fresh basil, oregano, and parsley.
    1.1 lbs eggplant
  • Repeat and Top: Layer with another layer of eggplant, mozzarella, marinara, and herbs. Finish with marinara sauce and the remaining 1/2 cup of Parmesan cheese.
    1.1 lbs eggplant
  • Bake Until Bubbly: Bake for 20-25 minutes, or until cheese is melted and bubbly.
  • Let It Rest: Let the Eggplant Parmesan rest for 10 minutes before slicing and serving.

Notes

For a lighter version, the eggplant can be baked instead of fried. For extra creaminess, a layer of ricotta cheese can be added. Leftovers can be stored in the refrigerator for 3-4 days and reheat well.