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A delicious dish of Eggplant Parmesan with melted cheese and rich tomato sauce.

How to grow top 7 Eggplant Parmesan

This recipe provides a method to prepare a classic Eggplant Parmesan, featuring layers of fried eggplant, rich tomato sauce, and melted cheese baked to perfection.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 4 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 medium eggplants
  • 0.5 cup all-purpose flour
  • 2 eggs beaten
  • 1 cup bread crumbs
  • 0.5 cup olive oil for frying
  • 3 cups marinara sauce
  • 2 cups mozzarella cheese shredded
  • 0.5 cup Parmesan cheese grated
  • 0.25 cup fresh basil chopped

Equipment

  • Large skillet
  • Shallow dishes
  • Paper towels
  • 9x13 inch baking dish

Method
 

Preparation
  1. Slice eggplants into 1/4 inch rounds, sprinkle with salt, and let them sit for 30 minutes to draw out moisture; then pat dry.
  2. Set up a breading station with flour, beaten eggs, and bread crumbs in separate shallow dishes.
Frying
  1. Dip each eggplant slice in flour, then egg, then bread crumbs, ensuring even coating.
  2. Heat olive oil in a large skillet over medium-high heat and fry eggplant slices in batches until golden brown on both sides.
  3. Place fried eggplant on paper towels to drain excess oil.
Assembly and Baking
  1. Preheat oven to 375°F (190°C) and spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish.
  2. Arrange a single layer of fried eggplant slices over the sauce, then top with marinara, mozzarella, and Parmesan cheese.
  3. Repeat layers until all ingredients are used, finishing with a generous layer of cheese.
  4. Bake for 30-40 minutes, or until bubbly and golden brown.
Serving
  1. Let the Eggplant Parmesan cool for 10 minutes before serving, then garnish with fresh basil.

Notes

For best results, do not skip the salting step for the eggplant, as it helps remove bitterness and excess water, leading to a crispier texture. This dish can be prepared ahead of time and reheated. Leftovers store well in the refrigerator for up to 3 days.