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Classic Eggplant Parmesan

Classic Eggplant Parmesan

Enjoy a savory Classic Eggplant Parmesan featuring layers of crispy breaded eggplant, marinara sauce, and melty cheese.
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Prep Time 20 minutes
Cook Time 55 minutes
Resting Time 10 minutes
Total Time 1 hour 25 minutes
Course Main Course
Cuisine American, Italian
Servings 6 servings
Calories 403 kcal

Equipment

  • Skillet
  • casserole dish
  • food processor
  • Pan

Ingredients
  

Eggplant

  • 2 medium to large eggplants
  • ½ cup all-purpose flour (see notes)
  • 3 large eggs or 4 smaller eggs
  • ¼ cup olive oil (for fried eggplant method)

Homemade Breadcrumbs

  • 6 slices bread (about 1 ½ cups – see notes)
  • ½ cup parmesan cheese shredded
  • 2 teaspoons Italian herb blend
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper

Toppings

  • 1 ½ cups marinara if you like a lot of sauce you can aim for 2 to 2 ½ cups of sauce
  • 1 lb mozzarella cheese
  • ⅓ cup parmesan cheese shredded
  • 1-2 Tablespoons fresh basil chopped
  • 1 teaspoon fresh oregano chopped

Instructions
 

Preparation

  • Remove stem from eggplant then slice into ¼-1/2 inch thick slices.
  • 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.

Breadcrumbs

  • Toast slices of bread and chop in food processor until consistency is crumbs. Mix breadcrumbs in a bowl with garlic powder, salt & pepper, Italian herbs, and shredded parmesan cheese.
  • Arrange three bowls containing whisked eggs, flour, and breadcrumb mixture. Coat eggplant in flour on both sides, then dip into eggs, and then into breadcrumbs.

Cooking

  • In a skillet, add 1-2 Tablespoons of oil at a time, and cook breaded eggplant for 2-3 minutes on each side until golden brown. Lay on paper towels to soak up excess oil.
  • Alternatively, preheat oven to 350F and arrange breaded slices onto a sheet pan brushed with 1-2 Tablespoons of olive oil. Bake for 25 minutes.

Assembly

  • In a large casserole dish, spread a generous layer of marinara on the bottom. Then layer: eggplant slices, mozzarella, a spoonful of marinara, and shredded parmesan. Repeat an additional layer.
  • Bake at 400F uncovered for 30 minutes until cheese is browned and melted. Top with chopped fresh basil & oregano, and serve!

Notes

Use various types of bread for homemade breadcrumbs. Use gluten-free ingredients if desired.

Nutrition

Serving: 1eggplant parmesan stackCalories: 403kcalCarbohydrates: 36.6gProtein: 25.4gFat: 17.5gCholesterol: 109.1mgSodium: 980mgSugar: 6.7gVitamin A: 17IUVitamin C: 2mg
Keyword best eggplant parmesan, eggplant parmesan, fried eggplant parmesan
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