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Classic Eggplant Parmesan Recipe

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4.1 from 13 reviews

Classic Eggplant Parmesan features tender eggplant slices coated in a crunchy homemade breadcrumb mixture, then layered with rich marinara sauce and melted cheeses. This comforting Italian-American dish can be prepared by either pan frying or baking the eggplant slices before assembling and baking the casserole to a bubbly, golden perfection. Perfect for family dinners, it combines crispy textures and savory flavors in every bite.

  • Total Time: 1 hour 20 minutes
  • Yield: 6 servings

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) toasted and processed into crumbs
  • 1/2 cup shredded parmesan cheese
  • 2 teaspoons Italian herb blend
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Toppings

  • 1 1/2 cups marinara sauce (use 2 to 2 1/2 cups for more sauce)
  • 1 lb mozzarella cheese
  • 1/3 cup shredded parmesan cheese
  • 1-2 Tablespoons fresh basil, chopped
  • 1 teaspoon fresh oregano, chopped

Instructions

  1. Slice Eggplant: Remove the stem from the eggplants, then slice them into 1/4 to 1/2 inch thick slices.
  2. Sweat Eggplant: Arrange the slices on a pan and sprinkle both sides with a pinch of coarse salt. Let them sit for 10 minutes to draw out excess moisture. Pat dry thoroughly with paper towels and wipe off any remaining salt.
  3. Prepare Breadcrumbs: Toast bread slices until golden, then pulse in a food processor to create breadcrumbs. In a bowl, mix the breadcrumbs with garlic powder, salt, pepper, Italian herbs, and 1/2 cup shredded parmesan cheese.
  4. Bread Eggplant: Set up three bowls with flour, whisked eggs, and the breadcrumb mixture. Coat each eggplant slice first in flour, then egg, then breadcrumbs, pressing crumbs firmly onto the surface. Shake off excess crumbs carefully. If baking, brush a sheet pan with 1-2 Tablespoons olive oil and place breaded slices on it as you go.
  5. Cook Eggplant – Pan Frying Method: Heat 1-2 Tablespoons olive oil in a skillet over medium heat. Fry eggplant slices 2-3 minutes per side until golden brown. Transfer to paper towels to absorb excess oil. Repeat until all slices are fried.
  6. Cook Eggplant – Baking Method: Preheat oven to 350°F (175°C). Arrange breaded eggplant slices on an oiled sheet pan and bake for 25 minutes until golden and crisp.
  7. Assemble Casserole: Spread a generous layer of marinara sauce on the bottom of a large casserole dish. Layer breaded eggplant slices, mozzarella cheese, spoonfuls of marinara, and shredded parmesan. Repeat this layering one more time ensuring even coverage.
  8. Bake: Bake the assembled casserole uncovered at 400°F (204°C) for 30 minutes until the cheese is melted, browned, and bubbly.
  9. Garnish and Serve: Sprinkle chopped fresh basil and oregano over the hot casserole before serving.

Notes

  • If not making your own breadcrumbs, substitute 1 1/2 cups of store-bought breadcrumbs.
  • For a lighter option, use the baking method for the eggplant slices instead of frying.
  • Adjust the amount of marinara sauce depending on your preference for sauciness.
  • Patting the eggplant dry after salting is essential to prevent sogginess.
  • You can use fresh herbs or dried Italian seasoning if fresh basil and oregano are unavailable.
  • Author: Daisy
  • Prep Time: 50 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Italian-American
  • Diet: Vegetarian

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