This classic Eggplant Parmesan recipe combines tender, golden fried eggplant with rich marinara and melted cheeses, delivering a comforting and elegant Italian dish.
Classic Eggplant Parmesan
Ingredients:
- 2 medium eggplants (about 2 pounds), sliced into 1/2-inch thick rounds
- Salt, for sweating eggplant
- 3 cups marinara sauce (preferably homemade or high-quality store-bought)
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 cup all-purpose flour
- 3 large eggs
- 1 1/2 cups Italian-style breadcrumbs
- 1/4 cup fresh basil leaves, chopped (optional)
- 1/4 cup olive oil, for frying
- Freshly ground black pepper, to taste
Directions:
- Prepare the Eggplant:
- Lay eggplant slices on a baking sheet, sprinkle both sides generously with salt, and let them sit for about 30 minutes to draw out moisture and any bitterness.
- Rinse the slices under cold water and pat dry completely with paper towels.
- Breading Setup:
- Place the flour in a shallow dish.
- Beat the eggs in a second shallow dish.
- Place breadcrumbs in a third shallow dish.
- Bread the Eggplant:
- Dredge each eggplant slice in flour, shaking off excess.
- Dip in beaten eggs.
- Coat evenly with breadcrumbs, pressing gently to adhere.
- Fry the Eggplant:
- Heat olive oil in a large skillet over medium heat.
- Fry eggplant slices in batches, cooking until golden brown and tender, about 3 minutes per side.
- Transfer fried slices to a paper towel-lined plate to drain excess oil.
- Assemble the Dish:
- Preheat oven to 375°F (190°C).
- In a baking dish, spread a thin layer of marinara sauce.
- Layer fried eggplant slices over the sauce.
- Spoon more marinara sauce over eggplant.
- Sprinkle mozzarella and Parmesan cheeses evenly.
- Repeat layers, finishing with cheese on top.
- Optionally, sprinkle chopped fresh basil on top.
- Bake:
- Cover the baking dish with aluminum foil.
- Bake for 25 minutes.
- Remove foil and bake another 15-20 minutes, until cheese is bubbly and golden brown.
- Rest and Serve:
- Allow to cool for 10 minutes before serving to let the layers set.
- Garnish with additional fresh basil if desired.
Nutrition Information (per serving; recipe yields about 6 servings):
Calories: 320 kcal
Protein: 19 g
Fat: 15 g
Saturated Fat: 6 g
Carbohydrates: 28 g
Fiber: 7 g
Sugar: 9 g
Sodium: 650 mg
Notes:
- To make this recipe lighter, you can bake the breaded eggplant slices instead of frying. Place slices on a greased baking sheet and bake at 400°F (200°C) for 20-25 minutes, flipping halfway.
- For gluten-free options, substitute parmesan-seasoned gluten-free breadcrumbs and use gluten-free flour.
- Use fresh, ripe eggplants for best flavor and texture.