Delicious Italian-Style Eggplant Parmesan
This savory and cheesy Italian-style eggplant parmesan is cooked to perfection with layers of fried eggplant slices, homemade marinara sauce, and bubbling mozzarella. A satisfying option for dinner that pairs perfectly with garlic bread or a fresh salad.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 2 pounds eggplant sliced into 1/4-inch rounds
- 1 cup flour for dredging
- 3 large eggs beaten
- 2 cups breadcrumbs Italian seasoned
- 1.5 cups mozzarella cheese shredded
- 1 cup Parmesan cheese freshly grated
- 3 cups marinara sauce homemade or store-bought
- 1 cup olive oil for frying
- 0.5 teaspoon salt to taste
- 0.5 teaspoon black pepper freshly ground
- 0.25 cup basil leaves fresh, chopped
Instructions
Preparation Steps
- Preheat the oven to 375°F (190°C). Line a baking sheet with paper towels.
- Sprinkle sliced eggplant with salt and let rest for 20 minutes, then rinse and pat dry to remove excess moisture and bitterness.2 pounds eggplant
- Dredge each eggplant slice in flour, dip in beaten eggs, and coat in breadcrumbs.2 pounds eggplant
- Heat olive oil in a large skillet over medium-high heat. Fry eggplant slices until golden brown on each side. Drain on paper towels.2 pounds eggplant
- Spread a thin layer of marinara sauce on the bottom of a baking dish. Assemble eggplant slices in a single layer. Top with mozzarella and Parmesan cheeses.2 pounds eggplant
- Repeat layers until all eggplant, sauce, and cheese have been used. Finish with a layer of cheese on top.2 pounds eggplant
- Bake in the preheated oven for 30-35 minutes or until the cheese is bubbling and golden brown. Remove from oven and let cool slightly before serving.
- Garnish with fresh basil leaves before serving.2 pounds eggplant
Notes
For a gluten-free version, use gluten-free breadcrumbs. This dish is also great as leftovers the next day!