Description
This Best-Ever Eggplant Parmesan recipe features crispy fried eggplant slices layered with rich marinara sauce, melted mozzarella, and Parmesan cheese, baked to bubbly perfection. A classic Italian-American comfort dish that’s crispy, cheesy, and full of flavor—perfect for family dinners or special occasions.
Ingredients
Scale
Eggplant Preparation
- 2 large eggplants, sliced into 1/2-inch rounds
- 1 tablespoon salt (for sweating eggplant)
Breading Mixture
- 2 cups Italian-style breadcrumbs
- 1/2 cup grated Parmesan cheese (half of the 1 cup divided)
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
Breading and Coating
- 1 cup all-purpose flour
- 3 large eggs, beaten
Additional Ingredients
- 1/2 cup grated Parmesan cheese (remaining half of 1 cup divided)
- 2 cups shredded mozzarella cheese
- 3 cups marinara sauce (store-bought or homemade)
- 1/4 cup fresh basil leaves, chopped (optional)
- Olive oil, for frying
Instructions
- Sweat the Eggplant: Sprinkle the sliced eggplant rounds with salt and arrange them on a paper towel-lined tray. Allow them to sit for 30 minutes to draw out excess moisture, then pat the slices dry thoroughly with paper towels.
- Preheat Oven: Set your oven to 375°F (190°C) to warm up while you prepare the eggplant and assemble the dish.
- Prepare Breading Stations: Set out three shallow bowls: one with all-purpose flour, one with the beaten eggs, and one with a mixture of Italian-style breadcrumbs, half of the grated Parmesan, dried oregano, and garlic powder.
- Bread the Eggplant: Dredge each eggplant slice first in flour, then dip into the beaten eggs, and finally press into the breadcrumb mixture to coat evenly on all sides.
- Fry the Eggplant: Heat olive oil in a large skillet over medium heat. Fry the breaded eggplant slices in batches, cooking for 2 to 3 minutes per side until they develop a golden brown crust. Remove and drain on paper towels to absorb excess oil.
- Assemble the Casserole: Spread a thin layer of marinara sauce in the bottom of a 9×13-inch baking dish. Layer the fried eggplant slices, then spoon marinara sauce over them, sprinkle with shredded mozzarella cheese, and add some of the remaining Parmesan cheese. Repeat layering until all ingredients are used, ending with a topping of mozzarella and Parmesan cheese.
- Bake the Dish: Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15 minutes until the cheese is bubbly and golden brown.
- Garnish and Rest: After baking, sprinkle the casserole with chopped fresh basil leaves if using, and let it rest for 10 minutes before serving to allow the flavors to meld and the dish to set.
Notes
- Salting the eggplant helps remove bitterness and excess moisture, resulting in a better texture.
- Use fresh mozzarella or good-quality shredded mozzarella for the best melt and flavor.
- Fresh basil is optional but adds a lovely freshness and aroma to the finished dish.
- To keep the eggplant crispy, avoid overcrowding the pan when frying.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best results.
