Description
Classic Italian-style eggplant Parmesan with layers of crispy fried eggplant, marinara sauce, and melted mozzarella and Parmesan cheeses.
Ingredients
Scale
- 2 large eggplants, sliced into 1/2-inch rounds
- 1 teaspoon salt
- 1 cup all-purpose flour
- 3 large eggs, beaten
- 2 cups Italian-seasoned breadcrumbs
- 1 cup grated Parmesan cheese
- 1/2 cup vegetable oil, for frying
- 4 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1/2 cup fresh basil leaves, chopped
Instructions
- 1. Place eggplant slices in a colander, sprinkle with salt, and let stand for 30 minutes to draw out moisture. Pat dry with paper towels.
- 2. Set up a breading station: flour in one shallow dish, beaten eggs in a second, and breadcrumbs mixed with Parmesan in a third.
- 3. Dredge each eggplant slice in flour, then dip in egg, then coat with breadcrumb mixture. Press lightly to adhere.
- 4. Heat oil in a large skillet over medium heat. Fry eggplant slices in batches until golden brown on both sides, about 3-4 minutes per side. Drain on paper towels.
- 5. Preheat oven to 375°F (190°C). Spread a thin layer of marinara sauce in the bottom of a 9×13-inch baking dish.
- 6. Arrange a layer of fried eggplant slices over the sauce. Top with some marinara, mozzarella, and a sprinkle of basil. Repeat layers until all ingredients are used, ending with mozzarella and Parmesan on top.
- 7. Bake for 25-30 minutes until bubbly and cheese is melted and lightly browned. Let rest 10 minutes before serving.
Notes
For a lighter version, you can bake the breaded eggplant slices on a wire rack at 400°F for 20 minutes instead of frying. Serve with crusty bread or a side salad.
- Prep Time: 30 mins
- Cook Time: 40 mins
- Method: Main Course
- Cuisine: Italian
Nutrition
- Calories: 450
- Sugar: 12g
- Fat: 28g
- Carbohydrates: 35g
- Protein: 20g