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Eggplant Parmesan Recipe

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Eggplant Parmesan is a classic Italian vegetarian baked casserole featuring layers of tender roasted eggplant slices, rich marinara sauce, creamy mozzarella, sharp Parmesan, and melty provolone cheese, all baked to golden bubbly perfection.

  • Total Time: 1 hour 15 minutes
  • Yield: 6 servings

Ingredients

Classic Marinara Sauce

  • About 2 ½ to 3 cups marinara sauce (homemade or store-bought)

Eggplant and Coating

  • 3 medium eggplants (about 3 to 3 ½ lbs / 1.3 to 1.6 kg)
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • ½ cup olive oil (approximately)
  • ¾ cup panko breadcrumbs, divided (¼ cup each layer)
  • 6 tablespoons cornmeal, divided (2 tablespoons each layer)

Cheeses

  • 3 cups shredded mozzarella cheese, divided (1 cup each layer)
  • 1 cup freshly grated Parmesan cheese, divided (¼ cup each layer plus remaining for topping)
  • 4 slices provolone cheese, cut into half moons

Garnish

  • ¼ cup chopped fresh basil or parsley

Instructions

  1. Prepare the Marinara Sauce: Make a classic marinara sauce and let it cool slightly. You can prepare this a day ahead and refrigerate, then reheat before assembling. Use more than half of the sauce for this recipe and reserve the rest for another use.
  2. Preheat the Oven and Prepare Baking Sheets: Preheat your oven to 400°F (200°C). Line two large baking sheets with parchment paper for roasting the eggplant slices.
  3. Slice the Eggplants: Slice unpeeled eggplants into approximately 35 to 45 rounds about ¼” thick. Size of slices will vary; neck slices are smaller, bulb slices larger.
  4. Season and Roast Eggplant: Lay the eggplant slices on a work surface, lightly brush both sides with olive oil and season with salt and pepper. Arrange in a single layer on baking sheets, slightly overlapping if needed. Roast for 25–30 minutes, flipping halfway and rotating trays, until golden and crisp but not overly browned. Cool slightly.
  5. Reduce Oven Temperature and Prepare Baking Dish: Lower oven temperature to 375°F (190°C). Grease a 9” x 9” baking dish.
  6. Assemble First Layer: Spread a thin layer of marinara sauce on the bottom of the dish. Arrange 6-10 eggplant slices over the sauce, overlapping slightly. Spread a thick layer of sauce on the eggplant, sprinkle ¼ cup of breadcrumbs or 2 tablespoons cornmeal, then scatter 1 cup mozzarella and ¼ cup Parmesan cheese on top.
  7. Create Middle Layers: Repeat layering two more times using the same sequence—eggplant slices, sauce, breadcrumbs/cornmeal, mozzarella, and Parmesan cheese.
  8. Finish Top Layer: For the top layer, arrange a layer of eggplant slices without additional breadcrumbs or mozzarella. Spread a thin coat of sauce over the slices. Top with provolone half-moon slices and sprinkle the remaining ¼ cup Parmesan cheese evenly over the top.
  9. Optional Make-Ahead: You can cover the assembled dish tightly and refrigerate or freeze. If refrigerated, add 10–15 minutes to baking time. If frozen, thaw overnight in the refrigerator and then add 10–15 minutes to bake.
  10. Bake Covered: Lightly grease a sheet of foil on one side. Cover the baking dish with greased side down to prevent sticking. Place on a sheet pan to catch drips. Bake for 20 minutes at 375°F (190°C).
  11. Bake Uncovered: Remove foil and bake an additional 15–20 minutes until the top is golden and bubbly, for a total bake time of 35–40 minutes.
  12. Rest and Garnish: Remove from oven and let the Eggplant Parmesan rest for at least 15 minutes to set. Sprinkle with chopped fresh basil or parsley before serving.

Notes

  • Use firm, fresh eggplants for the best texture and flavor.
  • Roasting the eggplant slices before assembling prevents sogginess and develops a nice caramelized flavor.
  • Adjust the thickness of the slices to ensure even roasting and layering.
  • Make marinara sauce ahead of time to save preparation time on the day of baking.
  • This dish can be made ahead, refrigerated, or frozen before baking; adjust baking times accordingly.
  • Use kosher salt for seasoning as it has a clean flavor and flakes that are easy to control.
  • For a gluten-free version, replace panko breadcrumbs with gluten-free breadcrumbs.
  • Let resting after baking helps the layers to firm up for cleaner slicing.
  • Garnish with fresh basil or parsley adds brightness and freshness.
  • Author: Daisy
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegetarian

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