Print

Eggplant Parmesan Recipe

Print Recipe

★★★★★

4.9 from 119 reviews

Eggplant Parmesan is a classic Italian-American dish featuring layers of breaded and pan-fried eggplant slices baked with marinara sauce and a blend of mozzarella and parmesan cheeses. This comforting casserole is perfect as a hearty vegetarian main course, beautifully melded with vibrant flavors from fresh basil and rich cheeses.

Ingredients

Scale

Vegetables

  • 1 large eggplant (sliced into 1/2″ thick slices)

Seasonings and Coatings

  • 2 tablespoons kosher salt (DO NOT USE TABLE SALT)
  • 1 1/2 cups Italian seasoned breadcrumbs

Wet Ingredients

  • 2 eggs
  • 1/2 cup milk
  • 4 tablespoons vegetable oil (for lightly pan-frying)

Cheeses and Sauces

  • 3 cups marinara sauce (homemade or store-bought)
  • 2 cups whole milk mozzarella (shredded)
  • 1 cup parmesan cheese (shredded)

Garnish

  • Handful of fresh basil leaves (chopped, for garnish, optional)

Instructions

  1. Salting the Eggplant: Salt the top side of your eggplant slices and place them on a wire rack set over a baking sheet. Let them rest for 45 minutes to 1 hour to draw out excess moisture.
  2. Remove Excess Salt: After draining, gently brush off excess salt with a damp paper towel to prevent the eggplant from becoming too salty.
  3. Prepare Breading Station: In two shallow plates, place Italian seasoned breadcrumbs in one and whisk eggs and milk together in the other.
  4. Bread the Eggplant: Dip each eggplant slice first in the egg and milk mixture, then coat both sides with breadcrumbs, shaking off the excess. Place coated slices on a large plate or baking sheet and repeat for all slices.
  5. Preheat Oven: Set your oven to 375 °F (191 °C) to preheat while you pan-fry the eggplant.
  6. Pan-Fry Eggplant: Heat a skillet over medium-high heat and add 1 tablespoon of vegetable oil. Once hot, cook two eggplant slices at a time until golden brown on both sides. Remove and place on a plate lined with paper towels to absorb excess oil. Repeat for all slices, adding more oil as needed.
  7. Assemble the Casserole: Spread 1 cup of marinara sauce evenly over the bottom of a large casserole dish. Arrange a layer of eggplant slices (about 3 per layer), then dollop 1/4 cup of marinara sauce over them. Sprinkle a generous amount of shredded mozzarella and parmesan cheese on top. Repeat layers until all eggplant slices are used. Finish with a top layer of cheese.
  8. Bake: Bake the casserole in the preheated oven for 20–25 minutes, until the cheese is bubbly and golden brown. Optionally, broil for 5 minutes at the end to achieve a browned cheese crust—watch carefully to prevent burning.
  9. Garnish and Serve: Remove from the oven and let cool slightly. Garnish with chopped fresh basil leaves, if using, and serve hot.

Notes

  • Using kosher salt is recommended to effectively draw moisture out of the eggplant without over-salting.
  • Letting the eggplant slices drain helps reduce bitterness and prevents the dish from becoming soggy.
  • Choose whole milk mozzarella for a rich, melty texture.
  • Pan-frying in vegetable oil adds crispness and layers of flavor before baking.
  • Broiling is optional but provides a beautifully browned cheesy crust.
  • For a gluten-free option, substitute Italian-seasoned gluten-free breadcrumbs.

Keywords: Eggplant Parmesan, Vegetarian Italian Casserole, Breaded Eggplant, Cheesy Baked Eggplant, Classic Italian Dish

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