Description
Eggplant Parmesan is a classic Italian-American dish featuring layers of breaded and fried eggplant slices, rich tomato sauce, and melted mozzarella and Parmesan cheese, baked to perfection.
Ingredients
- 2 large eggplants, sliced into 1/4-inch rounds
- 1 tablespoon salt
- 2 cups breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 2 large eggs
- 1/4 cup milk
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1/2 cup all-purpose flour
- 1/4 cup olive oil
- Fresh basil leaves for garnish (optional)
Instructions
- Sprinkle the eggplant slices with salt and let them sit for 30 minutes to draw out moisture. Pat dry with paper towels.
- Preheat the oven to 375°F (190°C).
- In a shallow bowl, mix breadcrumbs, Parmesan cheese, oregano, and garlic powder.
- In another bowl, beat eggs with milk.
- Dredge each eggplant slice in flour, dip in egg mixture, then coat with breadcrumb mixture.
- Heat olive oil in a skillet over medium heat. Fry the eggplant slices until golden brown on both sides. Drain on paper towels.
- In a baking dish, spread a layer of marinara sauce. Layer fried eggplant slices over the sauce.
- Top with more marinara sauce and a layer of mozzarella cheese. Repeat layers, finishing with cheese on top.
- Bake for 25–30 minutes, or until the cheese is melted and bubbly.
- Garnish with fresh basil before serving if desired.
Notes
- Salting the eggplant helps reduce bitterness and moisture.
- You can use store-bought or homemade marinara sauce.
- For a healthier version, bake the breaded eggplant instead of frying.