Description
Classic Eggplant Parmesan features tender eggplant slices coated in homemade breadcrumbs, layered with melted mozzarella and Parmesan cheeses, and rich marinara sauce. This comforting Italian-American dish offers two preparation methods—frying or baking the eggplant—for a deliciously crispy texture. Perfect for family dinners, it’s a flavorful vegetarian entrée with fresh herb toppings for a fragrant finish.
Ingredients
Eggplant
- 2 medium to large eggplants
- 1/2 cup all-purpose flour
- 3 large eggs or 4 smaller eggs
- 1/4 cup olive oil (for fried eggplant method)
Homemade Breadcrumbs
- 6 bread slices (about 1 1/2 cups) for homemade breadcrumbs
- 1/2 cup Parmigiano Reggiano/Parmesan cheese, shredded
- 2 teaspoons dried Italian herb blend
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Toppings
- 1 1/2 cups marinara sauce (2 to 2 1/2 cups if preferred saucier)
- 1 lb mozzarella cheese
- 1/3 cup Parmesan cheese, shredded
- 1-2 Tablespoons fresh basil, chopped
- 1 teaspoon fresh oregano, chopped
Instructions
- Slice Eggplant: Remove the stem from each eggplant and slice them into 1/4 to 1/2 inch thick rounds to ensure even cooking.
- Sweat Eggplant (optional): Arrange slices on a pan, sprinkle both sides with coarse salt, and let them sit for 10 minutes to draw out excess moisture. Pat dry thoroughly with paper towels and wipe off excess salt. This step is optional based on personal preference.
- Prepare Breadcrumbs: Toast bread slices until golden and pulse in a food processor to a fine breadcrumb consistency. Mix breadcrumbs with garlic powder, dried Italian herbs, shredded Parmesan, salt, and pepper in a bowl.
- Bread the Eggplant: Set up three shallow bowls with whisked eggs (salted), flour (salted), and breadcrumb mixture. First coat each eggplant slice in flour, then dip in eggs, followed by packing breadcrumbs firmly onto both sides. Place breaded slices on parchment-lined sheet pan for frying or an oiled pan for baking. Wipe hands between slices.
- Cook Eggplant: For frying, heat 1-2 tablespoons olive oil in a skillet and fry slices 2-3 minutes per side until golden brown. Drain on paper towels. For baking, preheat oven to 350°F, brush a sheet pan with olive oil, and bake breaded slices for 25 minutes until golden.
- Assemble Casserole: In a large baking dish, spread a generous layer of marinara sauce. Layer eggplant slices, then mozzarella cheese, a spoonful of marinara, and shredded Parmesan. Repeat layers once more with the same order.
- Bake: Preheat oven to 400°F and bake the assembled dish uncovered for 30 minutes until the cheese is bubbly, melted, and browned on top.
- Garnish and Serve: Sprinkle with chopped fresh basil and oregano before serving to add fresh herbal flavor.
Notes
- Choosing to sweat the eggplant is traditional but optional; it helps reduce moisture but can be skipped to save time.
- If not using homemade breadcrumbs, substitute with 1 1/2 cups store-bought Italian seasoned breadcrumbs.
- For a lighter version, bake the eggplant slices instead of frying to reduce oil usage.
- Use fresh herbs like basil and oregano at the end for the best aromatic impact.
- Ensure eggplant slices are uniform in thickness for even cooking.
- Prep Time: 50 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
