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Classic Eggplant Parmesan Recipe

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Classic Eggplant Parmesan is a delicious Italian-American baked casserole featuring breaded and pan-fried or baked eggplant slices layered with tangy marinara sauce, mozzarella, and parmesan cheeses. The dish is finished with fresh herbs for a flavorful, comforting meal perfect for family dinners or special occasions.

Ingredients

Eggplant Preparation

  • 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)

Breading

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

Assembly

  • 1 1/2 to 2 1/2 cups marinara sauce
  • 1 lb mozzarella cheese
  • 1/3 cup parmesan cheese (shredded)
  • 1-2 tablespoons fresh basil (chopped)
  • 1 teaspoon fresh oregano (chopped)

Instructions

  1. Slice eggplant: Remove the stem from the eggplants and slice each into 1/4 to 1/2 inch thick slices to prepare for breading.
  2. Sweat eggplant: Lay the slices on a pan and sprinkle with a pinch of coarse salt on both sides. Let them sit for 10 minutes to draw out excess moisture. Pat dry thoroughly with paper towels and wipe off excess salt.
  3. Prepare breadcrumbs: Toast the bread slices and pulse them in a food processor until they reach a crumb consistency. In a bowl, mix the breadcrumbs with garlic powder, salt, black pepper, Italian herbs, and shredded parmesan cheese. Alternatively, use 1 1/2 cups of store-bought breadcrumbs if preferred.
  4. Bread the eggplant: Set up three bowls containing whisked eggs, flour, and the breadcrumb mixture. Coat each eggplant slice first in flour, then dip into the eggs, followed by the breadcrumb mixture. Press breadcrumbs onto the eggplant to adhere well, then gently shake off excess crumbs.
  5. Cook the eggplant: For pan frying, heat 1-2 tablespoons of olive oil in a skillet and fry the breaded eggplant slices for 2-3 minutes per side until golden brown. Drain on paper towels to remove excess oil and repeat with remaining slices. Alternatively, for baking, preheat the oven to 350°F, brush a sheet pan with 1-2 tablespoons olive oil, arrange the breaded eggplant slices on it, and bake for 25 minutes until golden.
  6. Assemble the casserole: Spread a generous layer of marinara sauce on the bottom of a large casserole dish. Layer half the eggplant slices over the sauce, followed by mozzarella cheese, a spoonful of marinara, and shredded parmesan. Repeat the layers with the remaining eggplant, mozzarella, marinara, and parmesan cheese.
  7. Bake: Bake the assembled casserole uncovered at 400°F for 30 minutes or until the cheese is bubbly, melted, and lightly browned.
  8. Garnish and serve: Top the finished eggplant parmesan with chopped fresh basil and oregano before serving warm for best flavor.

Notes

  • You can use store-bought breadcrumbs instead of making your own; use about 1 1/2 cups.
  • For a healthier version, bake the breaded eggplant slices instead of frying.
  • Adjust marinara sauce quantity based on how saucy you prefer the dish, from 1 1/2 to 2 1/2 cups.
  • Make sure to pat the eggplant dry well after sweating to avoid sogginess.
  • Fresh herbs like basil and oregano add a great finishing touch to enhance flavor and presentation.

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