Italian & Pasta

Eggplant Parmesan

Name: Eggplant Parmesan
Total time: 1 h 30 min
Yield: 6
Ingredients: 2 large eggplants, sliced 1/2 inch thick; 2 cups marinara sauce; 2 cups shredded mozzarella; 1/2 cup Parmigiano-Reggiano, grated; 2 eggs, beaten; 1 cup breadcrumbs; 1/2 cup flour; Olive oil for frying; 1 tsp dried basil; Salt; Fresh basil to garnish

⏱ 1 hr 30 min👤 Serves 6

Instructions

Lay eggplant slices on paper towels, salt generously, and let sit 30 minutes. This draws out moisture and bitterness. Pat dry.
Preheat oven to 375°F. Set up a dredging station: flour, then beaten egg, then breadcrumbs mixed with dried basil. Coat each eggplant slice.
Fry in olive oil over medium-high heat in batches, about 3 minutes per side until golden. Drain on paper towels.
Spread a thin layer of marinara in a 9x13 baking dish. Layer eggplant, more marinara, mozzarella, and Parmigiano. Repeat layers, finishing with cheese on top.
Bake uncovered for 30-35 minutes until bubbly and deeply golden on top. Rest 10 minutes before cutting. Garnish with fresh basil.

Notes

Don't skip salting the eggplant — it makes a real difference in texture and flavor. Leftovers reheat beautifully the next day.

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