Description
Eggplant Parmesan is a classic Italian-American dish featuring crispy fried eggplant slices layered with rich marinara sauce, melted mozzarella, and savory Parmesan cheese, baked to golden perfection. This comforting casserole is garnished with fresh basil or parsley, perfect for a hearty vegetarian meal.
Ingredients
Scale
Eggplant Preparation
- 2 large eggplants, sliced into 1/4 inch rounds
- 1 tablespoon salt
Breading Station
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 2 cups Italian or plain breadcrumbs
Cooking & Assembly
- Olive oil for frying, as needed
- 24 ounces marinara sauce
- 8 ounces fresh mozzarella, sliced
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- Fresh basil leaves or fresh parsley for garnish
Instructions
- Salting the Eggplant: Sprinkle 1 tablespoon of salt evenly on both sides of the eggplant slices and arrange them in a colander. Allow them to rest for 10-15 minutes to release excess moisture and reduce any bitterness.
- Drying the Eggplant: After the resting period, gently pat the eggplant slices dry with paper towels to remove the released moisture and excess salt.
- Preparing Breading Station: Set up three shallow bowls: one containing all-purpose flour, the second with beaten eggs, and the third filled with breadcrumbs for coating.
- Breading the Eggplant: Dredge each eggplant slice first in flour, shaking off excess, then dip thoroughly into the beaten eggs, and finally coat completely with breadcrumbs, pressing gently to adhere.
- Heating the Oil: Heat a large skillet over medium-high heat and pour in enough olive oil to cover the bottom of the pan adequately for frying.
- Frying the Eggplant: Fry the breaded eggplant slices in batches, adding more olive oil between batches if necessary. Cook each side for 2-3 minutes until golden brown and crispy. Transfer fried slices to a paper towel-lined plate to absorb excess oil.
- Preheating the Oven: Preheat your oven to 375°F (190°C) in preparation for baking the dish.
- Layering the Marinara: Spread a thin layer of marinara sauce on the bottom of a baking dish to prevent sticking and add flavor.
- First Layer of Eggplant: Arrange a layer of the fried eggplant slices evenly over the marinara sauce.
- Adding Sauce and Cheese: Spoon more marinara sauce over the eggplant layer, followed by a small handful of shredded mozzarella cheese on top of each slice.
- Sprinkling Parmesan: Distribute grated Parmesan cheese evenly over this layer for added richness.
- Repeating Layers: Repeat the layering process with remaining eggplant, marinara, shredded mozzarella, and Parmesan cheese, finishing with a final layer of marinara sauce topped with slices of fresh mozzarella.
- Baking with Foil: Cover the baking dish with aluminum foil to retain moisture and bake in the preheated oven for 25 minutes.
- Final Baking: Remove the foil and continue baking for another 20 minutes or until the cheese is bubbly and has turned a golden brown color.
- Cooling: Allow the Eggplant Parmesan to cool slightly for easier serving and to let the flavors meld.
- Garnishing and Serving: Garnish with fresh basil leaves or chopped fresh parsley for a fresh finish. Serve warm and enjoy this comforting and flavorful dish!
Notes
- Salting the eggplant helps reduce bitterness and excess moisture, which improves texture when frying.
- Use fresh mozzarella slices on the top layer for a melty, creamy finish.
- Allowing the dish to rest a few minutes after baking helps it set and makes serving easier.
- For a healthier option, eggplant slices can be baked instead of fried, but frying provides the classic crispy texture.
- This dish is vegetarian but not vegan due to the use of cheese and eggs in breading.
