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Classic Eggplant Parmesan

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This classic eggplant parmesan recipe features layers of crispy breaded eggplant, rich tomato sauce, and melted mozzarella and parmesan cheeses. A hearty and comforting Italian-style vegetarian dish that’s perfect for family dinners or special occasions.

Ingredients

  • 2 large eggplants, sliced into 1/4 inch rounds
  • 1 tablespoon salt
  • 3 large eggs
  • 1/4 cup milk
  • 1 cup all-purpose flour
  • 2 cups Italian-style breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 4 cups marinara sauce (homemade or store-bought)
  • 3 cups shredded mozzarella cheese
  • 1/2 cup fresh basil leaves (optional, for garnish)
  • Olive oil, for frying

Instructions

  1. Slice eggplants into 1/4 inch rounds and sprinkle with salt. Let sit for 30 minutes to draw out moisture, then pat dry with paper towels.
  2. Preheat oven to 375°F (190°C).
  3. In a shallow bowl, whisk together eggs and milk. Place flour in a separate bowl and breadcrumbs in another. Dredge each eggplant slice in flour, then dip in egg mixture, and coat with breadcrumbs.
  4. Heat olive oil in a large skillet over medium heat. Fry eggplant slices in batches until golden and crispy, about 2-3 minutes per side. Drain on paper towels.
  5. Spread a thin layer of marinara sauce on the bottom of a 9×13-inch baking dish. Layer fried eggplant slices over the sauce, then top with more sauce, mozzarella, and Parmesan. Repeat layers until all ingredients are used, finishing with cheese on top.
  6. Bake uncovered for 25-30 minutes, or until the cheese is bubbly and golden brown.
  7. Let rest for 10 minutes before serving. Garnish with fresh basil if desired.

Notes

  • Salting the eggplant helps reduce bitterness and moisture.
  • Use fresh mozzarella for a creamier texture.
  • Can be assembled ahead of time and baked later.
  • Serve with pasta, salad, or crusty bread for a complete meal.

Nutrition

Find it online: https://yumfamilyrecipes.com/classic-eggplant-parmesan/