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Classic Eggplant Parmesan Recipe

Classic Eggplant Parmesan Recipe
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★★★★★

5 from 3 reviews

Classic Eggplant Parmesan is a comforting Italian-American dish featuring layers of breaded and fried or baked eggplant slices, rich marinara sauce, melted mozzarella, and flavorful parmesan cheese baked to bubbly perfection. This recipe offers a homemade breadcrumb mix for extra depth and can be prepared either by frying or baking the eggplant for a lighter option.

Ingredients

Scale

For the Eggplant

  • 2 medium to large eggplants
  • 1/2 cup all-purpose flour
  • 3 large eggs (or 4 smaller eggs)
  • 1/4 cup olive oil (for fried eggplant method)

For the Homemade Breadcrumbs

  • 6 bread slices (about 1 1/2 cups)
  • 1/2 cup parmesan cheese, shredded
  • 2 teaspoons Italian herb blend
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

For the Assembly and Topping

  • 1 1/2 cups marinara sauce (up to 2 1/2 cups if preferred more sauce)
  • 1 lb mozzarella cheese, sliced or shredded
  • 1/3 cup parmesan cheese, shredded
  • 1–2 tablespoons fresh basil, chopped
  • 1 teaspoon fresh oregano, chopped

Instructions

  1. Prepare the Eggplant: Remove the stems from the eggplants and slice them into 1/4 to 1/2 inch thick rounds. Lay the slices on a pan and sprinkle salt on both sides. Allow them to sit for 10 minutes to sweat out excess moisture, then pat dry thoroughly with paper towels and wipe off excess salt.
  2. Make the Breadcrumb Mixture: Toast bread slices until crisp, then pulse in a food processor until crumbs form. In a bowl, combine the breadcrumbs with garlic powder, salt, pepper, Italian herb blend, and shredded parmesan. If using store-bought breadcrumbs, measure 1 1/2 cups and mix with seasoning and cheese.
  3. Bread the Eggplant Slices: Set up breading stations with three bowls: one with whisked eggs, one with flour, and one with the breadcrumb mixture. Coat each eggplant slice first in flour, then dip into the egg, and finally coat with breadcrumbs, pressing gently to adhere. Shake off excess crumbs and wipe your hands between slices to keep mixture clean.
  4. Cook the Eggplant: For frying, heat 1-2 tablespoons olive oil in a skillet. Fry the breaded eggplant slices 2-3 minutes per side until golden brown. Drain on paper towels to absorb excess oil. Repeat with remaining slices, adding oil as needed. Alternatively, for baking, preheat oven to 350°F (175°C), arrange breaded slices on a greased sheet pan, and bake for 25 minutes until golden.
  5. Assemble the Casserole: Spread a generous layer of marinara sauce on the bottom of a large casserole dish. Layer cooked eggplant slices followed by mozzarella cheese, a spoonful of marinara sauce, and shredded parmesan cheese. Repeat layering with remaining ingredients.
  6. Bake and Garnish: Bake the assembled casserole uncovered at 400°F (200°C) for 30 minutes until cheese is melted and browned. Remove from oven and sprinkle with fresh chopped basil and oregano before serving.

Notes

  • Salting eggplant helps to reduce bitterness and excess moisture, preventing soggy end results.
  • For a lighter dish, bake the breaded eggplant slices instead of frying.
  • You can customize the herb blend according to your preference, or use fresh herbs if available.
  • Use whole milk mozzarella for creamier texture or part-skim for lower fat.
  • Leftovers keep well refrigerated for up to 3 days and reheat nicely in the oven.

Nutrition

Keywords: eggplant parmesan, vegetarian Italian recipe, baked eggplant, fried eggplant, homemade breadcrumbs, classic casserole

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