Description
Classic eggplant parmesan invites culinary adventurers to savor authentic Italian comfort. Layers of breaded eggplant, rich marinara, and melted cheese create a satisfying Mediterranean experience you’ll crave again.
Ingredients
Scale
Main Ingredients:
- 2 medium to large eggplants
- 1 lb mozzarella cheese
- 1 1/2 cups marinara sauce
Coating and Breadcrumb Ingredients:
- 1/2 cup all-purpose flour
- 3 large eggs
- 6 bread slices
- 1/2 cup parmesan cheese, shredded
- 2 teaspoons Italian herb blend
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Additional Ingredients:
- 1/4 cup olive oil
- 1/3 cup parmesan cheese, shredded
- 1–2 tablespoons fresh basil, chopped
- 1 teaspoon fresh oregano, chopped
Instructions
- Eliminate eggplant stems and slice into uniform 1/4-1/2 inch rounds. Generously sprinkle coarse salt on both surfaces and allow moisture to release for 10 minutes.
- Thoroughly blot eggplant slices with paper towels, removing excess liquid and salt completely.
- Create breadcrumb mixture by processing toasted bread into fine crumbs. Incorporate garlic powder, salt, pepper, Italian herbs, and parmesan cheese until well combined.
- Establish three separate coating stations: flour, whisked eggs, and seasoned breadcrumb mixture.
- Individually coat each eggplant slice first in flour, then dredge through eggs, and finally press into breadcrumb mixture, ensuring even coverage.
- Heat skillet with oil to medium-high temperature, approximately 350F. Fry eggplant slices for 2-3 minutes per side until achieving golden-brown coloration.
- Drain fried eggplant on paper towels to remove excess oil, repeating cooking process with remaining slices.
- Preheat oven to 400F. Spread marinara sauce across bottom of casserole dish.
- Layer eggplant slices, mozzarella, additional marinara, and parmesan cheese, creating multiple overlapping tiers.
- Bake uncovered for 30 minutes until cheese melts and develops golden-brown surface.
- Garnish with freshly chopped basil and oregano before serving hot.
Notes
- Choose firm, glossy eggplants without blemishes for the best texture and flavor in your dish.
- Salt the eggplant slices to draw out moisture, which prevents soggy breading and helps achieve a crispy exterior.
- Create a gluten-free version by substituting regular flour with almond flour or gluten-free breadcrumbs for a celiac-friendly option.
- Maximize flavor by using freshly grated parmesan and allowing the eggplant to absorb seasoning before breading.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dinner, Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 400
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 150 mg