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Classic Eggplant Parmesan

Classic Eggplant Parmesan

Yield: 4 Servings
Prep: 50 Min | Cook: 30 Min
Total Time: 1 Hr 20 Min

Ingredients

Eggplant

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

Homemade Breadcrumbs

  • 6 bread slices (about 1 1/2 cups – see notes) for more info use our homemade breadcrumb recipe.
  • 1/2 cup parmesan cheese shredded
  • 2 teaspoons Italian herb blend
  • 1 teaspoon garlic powder
  • 1/2 teaspoon (each) salt & black pepper

Toppings

  • 1 1/2 cups marinara if you like a lot of sauce you can aim for 2 to 2 1/2 cups of sauce
  • 1 lb mozzarella cheese
  • 1/3 cup parmesan cheese shredded
  • 1–2 Tablespoons fresh basil chopped
  • 1 teaspoon fresh oregano chopped

Directions

Instructions

  1. Slice eggplant: Remove stem from eggplant, then slice into 1/4–1/2 inch thick slices.
  2. Sweat eggplant: Arrange slices on a pan and sprinkle with a pinch of coarse salt on both sides. Let sit and “sweat” excess moisture for 10 minutes. Pat firmly with paper towels to dry eggplant thoroughly (wipe off salt as well).
  3. Make breadcrumbs: Toast slices of bread, then chop in a food processor until crumb consistency. Mix breadcrumbs in a bowl with garlic powder, salt & pepper, Italian herbs, and shredded parmesan cheese. Tip: If not making your own breadcrumbs, use 1 1/2 cups store-bought breadcrumbs instead.
  4. Bread eggplant: Arrange three bowls containing whisked eggs, flour, and breadcrumb mixture. Coat eggplant in flour on both sides, dip into eggs, then dip into breadcrumbs. Pack crumbs onto eggplant and gently shake off excess. Wipe hands with a paper towel and repeat. Tip: If baking instead of frying, brush a sheet pan with 1–2 tablespoons oil and arrange breaded eggplant on the pan as you coat them.
  5. Pan frying method: In a skillet, add 1–2 tablespoons oil at a time and cook breaded eggplant for 2–3 minutes per side until golden brown. Lay on paper towels to absorb excess oil. Repeat until all eggplant is fried.
  6. Baking method: Preheat oven to 350°F and arrange breaded slices on a sheet pan brushed with 1–2 tablespoons olive oil. Bake for 25 minutes until golden.
  7. Assemble: In a large casserole dish, spread a generous layer of marinara on the bottom. Layer eggplant slices, mozzarella, a spoonful of marinara, and shredded parmesan. Repeat with another layer of eggplant, mozzarella, marinara, and parmesan.
  8. Bake: Bake at 400°F uncovered for 30 minutes until cheese is browned and melted. Top with chopped fresh basil and oregano, then serve.

ORIGINAL RECIPE