Description
This is a delicious blend of textures and flavors, perfect for any occasion.
Ingredients
Scale
- 2 large eggplants, sliced into 1/2-inch rounds
- 1 tablespoon salt (for sweating eggplant)
- 2 cups Italian-style breadcrumbs
- 1 cup grated Parmesan cheese, divided
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1 cup all-purpose flour
- 3 large eggs, beaten
- 2 cups shredded mozzarella cheese
- 3 cups marinara sauce (store-bought or homemade)
- 1/4 cup fresh basil leaves, chopped (optional)
- Olive oil, for frying
Instructions
- Begin by evenly sprinkling salt over your eggplant slices. Place them in a single layer on a paper towel-lined tray, allowing them to sit for about 30 minutes. This process, known as sweating, will draw out moisture and reduce bitterness—a crucial step to perfect eggplant parmesan. Once done, gently pat the slices dry with a fresh paper towel.
- As your eggplant sweats, preheat your oven to 375°F (190°C). Then, arrange three separate bowls: one with all-purpose flour, the second with beaten eggs, and the third with a mix of breadcrumbs, half of the Parmesan cheese, oregano, and garlic powder. This organized setup ensures each slice is well-seasoned and crisply coated.
- Take each eggplant slice and dip it first in flour, ensuring an even coat. Follow this by immersing it in the beaten eggs, letting any excess drip off. Then, press it into the breadcrumb mixture, making sure all sides are covered. Pat the breadcrumbs onto the slice for better adherence.
- Heat a generous amount of olive oil in a large skillet over medium heat. Once hot, fry the eggplant in batches—around 2 to 3 minutes per side—until they’re golden brown and crisp. Allow them to drain on paper towels to remove excess oil.
- In a 9×13-inch baking dish, spread a thin layer of marinara sauce to prevent sticking. Proceed to layer the fried eggplant slices, additional sauce, shredded mozzarella, and remaining Parmesan cheese. Repeat this layering process, finishing with a hearty topping of cheese.
- Cover your assembled dish with foil and bake in the preheated oven for 25 minutes. After 25 minutes, remove the foil and continue baking for another 15 minutes. Look for a bubbly and golden cheese top. Once baked, let the dish sit for at least 10 minutes before serving to allow the flavors to meld and textures to settle.
Notes
Salting eggplant helps to draw out moisture and reduce bitterness, providing a firmer, less soggy texture in the final dish.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dinner
Nutrition
- Calories: 350 kcal
- Sodium: 750 mg
- Protein: 18 g