Delicious Eggplant Parmesan Recipe
Eggplant Parmesan is a classic Italian dish that brings together layers of tender eggplant, rich marinara sauce, melted cheese, and a crispy breadcrumb topping. This dish is a vegetarian delight that is both hearty and satisfying, making it a favorite in households around the world.
The key to a great Eggplant Parmesan lies in the preparation of the eggplant. Start by slicing the eggplant into thin rounds, then lightly salt them to draw out excess moisture. This step ensures that the eggplant becomes tender during cooking rather than soggy. After rinsing and patting the slices dry, they are dredged in flour, dipped in beaten eggs, and coated in breadcrumbs for a golden, crunchy exterior.
To help you make the best eggplant parmesan, I’ve created the below easy-to-follow recipe to guide you.
Delicious Eggplant Parmesan Recipe
Equipment
- Large skillet or frying pan
- Three shallow bowls (for flour, eggs, and breadcrumbs)
- Knife and cutting board
- Cheese grater
- Spatula or tongs
Ingredients
For the Eggplant:
- 2 medium-sized eggplants
- 1 tablespoon salt for draining eggplants
- 1 cup all-purpose flour
- 3 large eggs beaten
- 1 ½ cups breadcrumbs preferably Italian seasoned
- 1 ½ cups grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 2 cups marinara sauce
- ½ cup olive oil for frying
- Fresh basil leaves optional, for garnish
For the Sauce:
- 1 tablespoon olive oil
- 3 cloves garlic minced
- 1 can 28 oz crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 teaspoon sugar optional, to balance acidity
Instructions
Prepare the Eggplant:
- Wash and slice the eggplants into ¼-inch thick rounds.
- Lay the slices on paper towels and sprinkle both sides with salt. Let them sit for 30 minutes to draw out moisture.
- After 30 minutes, pat the slices dry with paper towels to remove excess salt and moisture.
Bread the Eggplant:
- Set up three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs and half of the grated Parmesan cheese.
- Dredge each eggplant slice first in flour, then in the beaten eggs, and finally in the breadcrumb mixture, pressing gently to adhere.
Fry the Eggplant:
- Heat olive oil in a large skillet over medium heat.
- Fry the breaded eggplant slices in batches until golden brown, about 2-3 minutes per side.
- Transfer the fried slices to a paper towel-lined baking sheet to drain excess oil.
Make the Marinara Sauce:
- In a saucepan, heat 1 tablespoon of olive oil over medium heat.
- Add the minced garlic and sauté until fragrant, about 1 minute.
- Stir in the crushed tomatoes, oregano, basil, salt, pepper, and sugar (if using). Simmer for 15-20 minutes, stirring occasionally.
Assemble the Dish:
- Preheat your oven to 375°F (190°C).
- Spread a thin layer of marinara sauce on the bottom of a 9x13-inch baking dish.
- Layer the fried eggplant slices over the sauce.
- Sprinkle a layer of mozzarella cheese and grated Parmesan over the eggplant.
- Repeat the layers (sauce, eggplant, cheese) until all ingredients are used, finishing with a generous layer of mozzarella and Parmesan on top.
Bake:
- Cover the dish with foil and bake for 20 minutes.
- Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.
Serve:
- Let the Eggplant Parmesan rest for 10 minutes before serving.
- Garnish with fresh basil leaves if desired, and serve hot.
