Classic Eggplant Parmesan (30-35 Minutes)

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Eggplant Parmesan is a classic dish that showcases the rich and hearty flavors of Italy. Thinly sliced eggplant is breaded, fried until crispy, layered with tangy marinara sauce, and topped with a generous amount of melted cheese. The result is a dish that is crispy on the outside, tender on the inside, and bursting with savory flavors. Serve it alongside a fresh salad or a side of pasta for a complete and delicious meal.

Ingredients

Units Scale
  • 1 large eggplant, sliced into 1/4-inch rounds
  • 1 cup breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 2 eggs, beaten
  • 2 cups marinara sauce
  • 2 cups shredded mozzarella cheese
  • Fresh basil leaves, for garnish
  • Salt and pepper, to taste
  • Olive oil, for frying

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. In a shallow dish, combine the breadcrumbs, grated Parmesan cheese, salt, and pepper. Dip each eggplant slice into the beaten eggs, then coat it with the breadcrumb mixture, pressing gently to adhere. Repeat with all the slices.
  3. Heat olive oil in a large skillet over medium heat. Working in batches, fry the eggplant slices until golden brown and crispy, about 2-3 minutes per side. Transfer the fried slices to a paper towel-lined plate to drain excess oil.
  4. In a baking dish, spread a thin layer of marinara sauce. Arrange a single layer of fried eggplant slices over the sauce. Top with more marinara sauce and a generous amount of shredded mozzarella cheese. Repeat the layers until all the eggplant slices are used, finishing with marinara sauce and mozzarella cheese on top.
  5. Bake in the preheated oven for 15-20 minutes or until the cheese is melted and bubbly.
  6. Once baked, remove from the oven and let it rest for a few minutes. Garnish with fresh basil leaves before serving.

Notes

Choose firm and shiny eggplants without any blemishes for the best results. Try to use the long skinny eggplants instead of the fat, wide ones which tend to be more bitter. To make the dish healthier, you can bake the breaded eggplant slices instead of frying them at 375°F for about 20-25 minutes (flipping them halfway through). For an extra kick, sprinkle some red pepper flakes or dried oregano over the layers of marinara sauce and cheese. Let the dish rest for a few minutes after baking to allow the flavors to meld together and make it easier to slice and serve. Enjoy!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

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