Description
Classic Eggplant Parmesan is a comforting and hearty Italian dish featuring tender, lightly fried eggplant slices layered with savory tomato sauce, melted mozzarella and Parmesan cheeses, and fragrant herbs. Perfect for weeknight dinners or special gatherings, this vegetarian-friendly recipe brings rich, harmonious flavors that please the whole family and makes satisfying leftovers.
Ingredients
Scale
Main Ingredients
- 2 medium firm eggplants
- 3 cups rich tomato sauce (homemade or quality store-bought marinara)
- 12 oz fresh mozzarella cheese, sliced or torn
- ½ cup grated Parmesan cheese
- 1 cup Italian-seasoned breadcrumbs
- 2 large eggs, beaten
- ½ cup fresh basil leaves or 1 tablespoon Italian herbs
- ½ cup olive oil, for frying
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare the Eggplants: Slice the eggplants into evenly thick rounds, about ½ inch thick. Sprinkle the slices generously with salt and let them sit for 30 minutes to draw out bitterness and excess moisture. After 30 minutes, pat them dry thoroughly with a clean towel.
- Bread the Eggplant Slices: Set up a dredging station with beaten eggs in one bowl and Italian-seasoned breadcrumbs in another. Dip each eggplant slice first into the eggs, then coat fully with breadcrumbs, ensuring an even coverage for a crispy exterior when fried.
- Fry the Eggplants: Heat olive oil in a large skillet over medium heat. Fry the breaded eggplant slices in batches, cooking approximately 3-4 minutes per side until golden brown. Transfer to paper towels to drain excess oil and maintain crispiness.
- Assemble the Dish: In a baking dish, spread a thin layer of tomato sauce. Arrange a layer of fried eggplant slices on top, then spoon more tomato sauce evenly over them. Scatter slices or torn pieces of fresh mozzarella and sprinkle some grated Parmesan. Repeat the layering process until all ingredients are used, finishing with a generous cheese topping.
- Bake to Perfection: Preheat your oven to 375°F (190°C). Bake the assembled dish for 30-35 minutes until the cheese is bubbly, golden brown, and the sauce is simmering around the edges. Once done, allow it to rest for 10 minutes before serving to let the layers settle and slice cleanly.
Notes
- Salt your eggplant slices to draw out moisture and bitterness for a firmer texture.
- Use fresh mozzarella for creamier melt and better texture than pre-shredded cheese.
- Fry eggplant in batches to avoid overcrowding and sogginess.
- Let the baked dish rest 10 minutes before serving for cleaner slices.
- A mix of mozzarella and Parmesan balances creamy meltiness with sharp, savory flavor.
- Prep Time: 40 minutes
- Cook Time: 40 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (approx. 1/6 of recipe)
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 6 g
- Protein: 14 g
- Cholesterol: 70 mg
Keywords: eggplant parmesan, classic eggplant parmigiana, vegetarian Italian recipe, baked eggplant cheese, comfort food, traditional Italian dish