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Classic Eggplant Parmesan

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Classic Eggplant Parmesan is a comforting Italian-American casserole made with crispy breaded eggplant slices, marinara sauce, and gooey melted cheese. Baked until golden and bubbly, it’s a hearty and satisfying vegetarian favorite.

Ingredients

  • 2 medium eggplants
  • Salt (for sweating the eggplant)
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 1/2 cups Italian-style breadcrumbs
  • 1/2 cup grated Parmesan cheese (plus more for topping)
  • Olive oil (for frying or brushing)
  • 3 cups marinara sauce (homemade or store-bought)
  • 2 cups shredded mozzarella cheese
  • Fresh basil or parsley, chopped (optional, for garnish)

Instructions

  1. Slice eggplants into 1/4-inch rounds. Sprinkle with salt and let sit on paper towels for 30–45 minutes. Pat dry.
  2. Set up three bowls for breading: one with flour, one with beaten eggs, and one with breadcrumbs mixed with 1/4 cup Parmesan.
  3. Dredge eggplant slices in flour, dip in egg, then coat with breadcrumbs.
  4. Heat olive oil in a skillet over medium heat. Fry eggplant slices in batches until golden brown on both sides. Drain on paper towels. (Alternatively, bake slices at 400°F until golden.)
  5. Preheat oven to 375°F (190°C). Spread a layer of marinara sauce in a 9×13-inch baking dish. Layer eggplant slices, sauce, mozzarella, and Parmesan. Repeat until ingredients are used, ending with cheese on top.
  6. Cover with foil and bake for 25–30 minutes. Remove foil and bake an additional 10–15 minutes until golden and bubbly.
  7. Let rest for 10 minutes before serving. Garnish with chopped basil or parsley if desired.

Notes

  • Use gluten-free breadcrumbs and flour for a gluten-free version.
  • Bake or air fry eggplant slices for a lighter option.
  • Make ahead by assembling and refrigerating up to 1 day before baking.
  • Use high-quality or homemade marinara for best flavor.

Nutrition

Find it online: https://thefamilycooking.com/classic-eggplant-parmesan/