Eggplant Parmesan Recipe
This eggplant parmesan recipe features crispy breaded eggplant layered with rich tomato sauce, gooey mozzarella, and nutty Parmesan. A comforting Italian classic perfect for family dinners or entertaining!
Ingredients
- 2 medium eggplants sliced into ½-inch rounds
- 1 cup all-purpose flour
- 3 large eggs beaten
- 2 cups seasoned breadcrumbs
- 1 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 3 cups tomato sauce homemade or store-bought
- 3 tbsp olive oil for frying or brushing
- ½ tsp salt for sweating the eggplant
- Fresh basil leaves for garnish
Instructions
- Prep the eggplant: Slice eggplants, sprinkle with salt, and let sit for 20 minutes to release moisture. Pat dry.
- Bread the slices: Dredge in flour, dip in beaten eggs, then coat with breadcrumbs mixed with ½ cup Parmesan.
- Cook until golden: Fry slices in olive oil or bake at 400°F (200°C) until crispy and golden brown.
- Layer the dish: Spread tomato sauce in a baking dish. Add a layer of eggplant, top with mozzarella, Parmesan, and more sauce. Repeat layers.
- Bake: Place in a preheated oven at 375°F (190°C) for 25–30 minutes, until cheese is melted and bubbly.
- Serve: Garnish with fresh basil and a sprinkle of Parmesan.
Notes
For extra crispiness, bake eggplant slices on a wire rack before layering.
Use gluten-free breadcrumbs for a GF version.
Add ricotta between layers for a richer variation.
Nutrition
Calories: 380kcal
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