Eggplant Parmesan Recipe

Name: Eggplant Parmesan
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 2 large eggplants (about 2 lbs total), sliced into 1/2-inch rounds; 1 1/2 teaspoons salt; 1 cup all-purpose flour; 3 large eggs, beaten; 2 cups seasoned breadcrumbs; 1/2 cup grated Parmesan cheese; 1 teaspoon dried oregano; 1/2 teaspoon black pepper; 1/2 cup olive oil, for frying; 3 cups marinara sauce; 2 cups shredded mozzarella cheese; 1/4 cup fresh basil leaves, for garnish

Italian · Main course · 75 min total

Eggplant Parmesan recipe videos

Classic Italian comfort food with crispy breaded eggplant, rich marinara, and gooey melted cheese. This home-cook version layers golden eggplant slices with mozzarella and Parmesan for a satisfying main dish.

30
min prep

45
min cook

6
servings

420
kcal/serving

Ingredients

2 large eggplants (about 2 lbs total), sliced into 1/2-inch rounds
1 1/2 teaspoons salt
1 cup all-purpose flour
3 large eggs, beaten
2 cups seasoned breadcrumbs
1/2 cup grated Parmesan cheese
1 teaspoon dried oregano
1/2 teaspoon black pepper
1/2 cup olive oil, for frying
3 cups marinara sauce
2 cups shredded mozzarella cheese
1/4 cup fresh basil leaves, for garnish

Instructions

Place eggplant slices in a colander, sprinkle with salt, and let sit for 30 minutes to draw out moisture. Pat dry with paper towels.
Set up a breading station: flour in one shallow bowl, beaten eggs in another, and breadcrumbs mixed with Parmesan, oregano, and pepper in a third.
Dip each eggplant slice first in flour, then egg, then breadcrumb mixture, pressing to adhere.
Heat olive oil in a large skillet over medium-high heat. Fry eggplant slices in batches until golden brown, about 3 minutes per side. Drain on paper towels.
Preheat oven to 375°F (190°C). Spread a thin layer of marinara sauce in a 9x13-inch baking dish.
Layer half the fried eggplant slices over the sauce, top with half the remaining marinara, and half the mozzarella. Repeat layers with remaining eggplant, marinara, and mozzarella.
Bake for 25-30 minutes until bubbly and cheese is melted. Let rest for 10 minutes, then garnish with fresh basil before serving.

Tips

For a lighter version, you can bake the breaded eggplant slices at 400°F for 15-20 minutes instead of frying.
Leftovers can be refrigerated for up to 3 days and reheated in the oven.
To make ahead, assemble the dish without baking, cover, and refrigerate up to 24 hours. Add 10 minutes to baking time.

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