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Eggplant Parmesan

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Eggplant Parmesan is a classic comfort dish featuring tender breaded eggplant layered with rich marinara sauce and melted cheese. Baked until bubbly and golden, it delivers satisfying flavor and texture in every bite.

Ingredients

  • 2 medium eggplants, sliced into 1/4-inch rounds
  • 1 teaspoon salt (for sweating the eggplant)
  • 2 cups marinara sauce
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 2 large eggs
  • 1 cup breadcrumbs
  • 1/2 cup all-purpose flour
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon garlic powder
  • Black pepper, to taste
  • Olive oil, for frying
  • Fresh basil, chopped (optional, for garnish)

Instructions

  1. Arrange the eggplant slices on a baking sheet and sprinkle with salt. Let sit for 20–30 minutes to draw out moisture, then pat dry.
  2. Preheat the oven to 375°F (190°C) and lightly grease a baking dish.
  3. Prepare three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with oregano, basil, garlic powder, and black pepper.
  4. Dredge each eggplant slice in flour, dip into egg, then coat with the breadcrumb mixture.
  5. Heat olive oil in a large skillet over medium heat. Fry the eggplant slices in batches until golden brown on both sides. Transfer to a paper towel-lined plate.
  6. Spread a thin layer of marinara sauce in the baking dish. Add a layer of eggplant slices, then top with more sauce and a sprinkle of mozzarella and Parmesan.
  7. Repeat the layers, finishing with cheese on top.
  8. Bake for 25–30 minutes until the cheese is melted and bubbly.
  9. Let rest for 10 minutes before serving. Garnish with fresh basil if desired.

Notes

  • For a lighter option, bake breaded eggplant at 400°F (200°C) for 20–25 minutes instead of frying.
  • Add ricotta cheese between layers for extra creaminess.
  • Use panko breadcrumbs for a crispier texture.
  • Substitute gluten-free flour and breadcrumbs for a gluten-free version.
  • Store leftovers in the refrigerator for up to 4 days or freeze for up to 2 months.

Nutrition

Find it online: https://thefamilycooking.com/eggplant-parmesan-2/