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Eggplant Parmesan

Eggplant Parmesan layers crispy, breaded eggplant slices with rich marinara sauce and melted cheese, baked until bubbly and golden. The dish combines smoky fried eggplant with gooey cheese and a bright tomato sauce, resulting in a cozy, comforting casserole with a satisfying texture. Its imperfect, rustic appearance makes it a beloved classic for family dinners and leftovers.
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Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium eggplants shiny, medium-sized, sliced into 1cm rounds
  • 2 large eggs beaten
  • 1 cup breadcrumbs plain or seasoned, for coating
  • 0.5 cup Parmesan cheese freshly grated
  • 2 cups marinara sauce bright and slightly chunky
  • 1.5 cups mozzarella cheese shredded
  • 4 tablespoons olive oil extra virgin, divided
  • 1 teaspoon dried oregano optional, for seasoning
  • to taste salt for salting eggplant
  • to taste black pepper optional, for seasoning

Equipment

  • Baking dish
  • Skillet
  • Three shallow dishes
  • Tongs
  • Oven thermometer

Method
 

  1. Start by slicing two medium eggplants into 1cm thick rounds. Place the slices in a colander and sprinkle generously with salt. Let sit for 20 minutes to draw out excess moisture and bitterness.
  2. Pat the salted eggplant slices dry with a clean towel or paper towels. This helps remove moisture for crispier coating.
  3. Set up three shallow dishes: one with beaten eggs, one with seasoned breadcrumbs, and one with grated Parmesan cheese mixed in.
  4. Dip each eggplant slice into the beaten eggs, ensuring it’s coated evenly, then transfer to the breadcrumb mixture, pressing gently to adhere the coating.
  5. Heat 2 tablespoons of olive oil in a skillet over medium heat until shimmering and fragrant. Carefully place the coated eggplant slices in the hot oil.
  6. Fry the slices for about 3-4 minutes per side, until golden brown and crispy at the edges. Use tongs to flip gently, and listen for a satisfying sizzle.
  7. Transfer the fried eggplant slices to a paper towel-lined plate to drain excess oil, then repeat with remaining slices.
  8. Preheat your oven to 200°C (390°F). Spread a thin layer of marinara sauce in the bottom of your baking dish.
  9. Layer fried eggplant slices in the baking dish, spoon marinara sauce over each layer, and sprinkle with shredded mozzarella cheese.
  10. Repeat the layering process until all ingredients are used, finishing with a cheese layer on top. Sprinkle additional Parmesan and herbs if desired.
  11. Bake in the preheated oven for about 25-30 minutes, until bubbling, golden on top, and an internal temperature of around 75°C (165°F). Let rest for 5 minutes before serving.

Notes

For extra crispness, you can double coat the eggplant slices or bake instead of frying. Leftovers taste even better the next day as flavors meld.