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Eggplant Parmesan Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 5 reviews
  • Author: Lina
  • Prep Time: 1 hour
  • Cook Time: 35 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Frying
  • Cuisine: Italian-American
  • Diet: Vegetarian

Description

Classic Eggplant Parmesan features tender, golden-fried eggplant slices layered with rich marinara sauce, mozzarella, and parmesan cheese, then baked to bubbly perfection. This hearty Italian-American dish is perfect for a comforting family dinner and garnished with fresh basil for a fragrant finish.

Ingredients

Eggplant and Prep

  • 1 large eggplant (sliced into 1/2″ thick slices)
  • 2 tablespoons kosher salt (DO NOT USE TABLE SALT)

Breading

  • 1 1/2 cup Italian seasoned breadcrumbs
  • 2 eggs
  • 1/2 cup milk

Cooking

  • 4 tablespoons vegetable oil (for lightly pan-frying)

Assembly

  • 3 cups marinara sauce (homemade or store-bought)
  • 2 cups whole milk mozzarella (shredded)
  • 1 cup parmesan cheese (shredded)
  • Handful of fresh basil leaves (chopped, for garnish, optional)

Instructions

  1. Salt the Eggplant Slices: Sprinkle kosher salt over the top side of the eggplant slices and arrange them on a wire rack placed over a baking sheet. Allow them to sit for 45 minutes to 1 hour to draw out excess moisture and reduce bitterness.
  2. Remove Excess Salt: After draining, gently brush off the excess salt from the eggplant slices using a damp paper towel to ensure they are not too salty.
  3. Prepare Breading Station: In two shallow dishes, add Italian seasoned breadcrumbs to one, and whisk together eggs and milk in the other. Dip each eggplant slice first into the egg and milk mixture, then coat thoroughly with breadcrumbs, shaking off any excess. Place the coated slices on a plate or large baking sheet.
  4. Preheat Oven: Set your oven to 375 °F (191 °C) to prepare for baking the assembled dish.
  5. Pan-Fry the Eggplant: Heat a skillet over medium-high heat and add 1 tablespoon of vegetable oil. Once hot, fry two eggplant slices at a time until golden brown on both sides. Drain on paper towels to remove excess oil and repeat with all slices using the remaining oil as needed.
  6. Assemble the Dish: In a baking dish, spread a thin layer of marinara sauce. Layer fried eggplant slices over the sauce, then spoon more marinara on top. Sprinkle a generous amount of shredded mozzarella and parmesan. Repeat the layering until all ingredients are used, finishing with cheese on top.
  7. Bake: Place the assembled dish into the preheated oven and bake for about 25 to 30 minutes or until the cheese is melted, bubbly, and golden.
  8. Garnish and Serve: Remove from oven, let it cool slightly, then garnish with chopped fresh basil. Serve warm for a delicious, hearty meal.

Notes

  • Using kosher salt to drain the eggplant helps reduce bitterness and excess moisture without over-salting.
  • Ensure you shake off excess breadcrumbs to avoid sogginess.
  • Pan-frying the eggplant before baking ensures a tender yet slightly crispy texture.
  • You can substitute vegetable oil with olive oil for a richer flavor.
  • For a lighter version, try baking instead of pan-frying the eggplant slices.

Find it online: https://cookedbylina.com/eggplant-parmesan-recipe/