Description
A classic and comforting Authentic Eggplant Parmesan recipe featuring tender slices of breaded eggplant, layered with rich marinara sauce, mozzarella, and parmesan cheese, perfect for baking or pan-frying to suit your preference.
Ingredients
Scale
Eggplant and Coating
- 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)
- 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
Assembly and Sauce
- 1 1/2 cups marinara sauce (or 2 to 2 1/2 cups if you prefer more sauce)
- 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 slices to prepare for breading.
- Sweat Eggplant: Arrange the eggplant slices on a pan and evenly sprinkle a pinch of coarse salt on both sides. Let them sit for 10 minutes to draw out excess moisture, then pat dry thoroughly with paper towels, wiping off the salt as well.
- Prepare Breadcrumbs: Toast the bread slices until crisp, then chop in a food processor until crumb consistency is reached. Mix the breadcrumbs with garlic powder, salt, black pepper, Italian herb blend, and shredded parmesan cheese in a bowl. If not making your own, you can substitute with 1 1/2 cups of store-bought breadcrumbs.
- Bread Eggplant: Set up three bowls containing flour, whisked eggs, and breadcrumb mixture. Coat each eggplant slice first in flour on both sides, then dip into the eggs, and finally coat thoroughly with the breadcrumb mixture. Press crumbs onto the eggplant gently and shake off excess. Wipe hands with a paper towel between batches.
- Cook Eggplant (Choose Method): For pan frying, heat 1-2 tablespoons of olive oil in a skillet and fry eggplant slices for 2-3 minutes per side until golden brown. Drain on paper towels to remove excess oil. For baking, preheat the oven to 350°F; brush a sheet pan with 1-2 tablespoons olive oil and arrange breaded slices on it. Bake for 25 minutes until golden.
- Assemble the Dish: In a large casserole dish, spread a generous layer of marinara sauce on the bottom. Then layer the eggplant slices, followed by mozzarella cheese, a spoonful of marinara, and shredded parmesan cheese. Repeat this layering once more with the remaining ingredients.
- Bake: Bake the assembled dish uncovered at 400°F for 30 minutes until the cheese is browned and melted beautifully.
- Finishing Touch: Remove from the oven and top with freshly chopped basil and oregano before serving.
Notes
- This recipe allows for frying or baking the eggplant slices to suit your preference or dietary needs.
- Using homemade breadcrumbs gives a fresh flavor, but store-bought breadcrumbs are a convenient option as well.
- Salt helps draw moisture out of the eggplant, preventing sogginess in the final dish.
- Fresh herbs like basil and oregano add a bright, aromatic finish to the dish.
- Adjust marinara quantity to your preference for sauce level.
Nutrition
- Serving Size: 1 eggplant parmesan stack
- Calories: 403 kcal
- Sugar: 6.7 g
- Sodium: 980 mg
- Fat: 17.5 g
- Saturated Fat: 8.0 g
- Unsaturated Fat: 8.5 g
- Trans Fat: 0 g
- Carbohydrates: 36.6 g
- Fiber: 6.0 g
- Protein: 25.4 g
- Cholesterol: 109.1 mg
